Note the quantities are really guidelines. No
two macaroni's are ever the same with me. This is a dry mac and
cheese, no Bechemal sauce. If you make your own bread crumbs then
start them the day before.
Ingredients
1 lb macaroni
5 slices bread
3 cloves garlic
1 lb of grated cheese, I use some smoked and not smoked,
grated and mixed
1/4 cup of olive oil
1 teaspoon salt
3 tbsp butter
1/4 cup whole milk
Instructions
If you can, put the garlic into olive oil to infuse for a few days.
If not, then crush fresh garlic into a frying pan with the olive
oil. Run the bread through a food processor to make crumbs and add
to the hot garlic oil. Be careful to remove from heat as the color
of the crumbs start to turn
Boil macaroni in salted water until firm.
Drain, rinse with cold water, and hold.
Grate your cheese.
In a casserole dish, grease the bottoms and sides with about
1 teaspoon butter. Spread on bottom of the dish, one quarter of the
bread
crumbs. Then layer in one third of the macaroni, 1 tbsp of the
butter
(quartered), one third of the cheese. After the cheese is on, start
the process
over again and make the 2nd layer the same as the first,
crumbs,
macaroni, cheese.Finally
do a third
layer as the 2nd was done. After the last third of the
cheese is
layered, dribble in the 1/4 cup of milk and add the last quarter of
bread
crumbs. Bake in a 350 oven for 40 minutes.