Homemade Macaroni and Cheese

1. Cook macaroni noodles, per box instructions, to al dente. Rinse and drain. Set aside.

2. Preheat the oven to 350 F. Cut the block of extra sharp cheddar cheese into thin slices. Set aside. In a small bowl, mix the shredded cheddar cheese with the pepper. You can use any shredded cheese you have on hand. I have used mozzarella, colby jack, etc.

3. In a 2 1/2 quart round casserole dish, layer the macaroni and the cheeses. Be sure to start the bottom layer with macaroni, as the cheese is hard to clean if it is the bottom layer. And make each layer of macaroni about 3 inches thick. Cover the first layer of macaroni with about half of the sharp cheddar cheese slices and half of the shredded cheese/pepper mixture. Add another layer of macaroni, about 3 inches thick again. Top with the remaining cheese slices and shredded cheese. Place the cubes of butter on the top layer. Top with the minced garlic and an additional dash of black pepper.

4. Add the milk into the casserole dish. You may not use it all—you’ll want to fill the dish about halfway full with milk.

5. Bake uncovered at 350 F for 45 minutes to an hour or until the cheese is melted and golden brown. If you’re adding tomatoes to the top, when there is 20 minutes of cooking time remaining, add sliced tomatoes on the top. Place back in the oven for the remaining 20 minutes. Remove dish from oven and set it on a rack. Let it cool and then serve and enjoy!