All recipes member Cordy Tierno comments that this is the classic baked mac and cheese of my childhood start by preheating the oven to 375 degrees .
Bring a large pot of water to a boil and salt .
It add in 1 16 ounce package of macaroni .
Cook the macaroni for 8 to 10 minutes or until al dente drain the pasta and set it aside .
Grease a two quart casserole dish with cooking spray , cut four tablespoons of butter into tiny pieces .
You'll use this to dot the layers of the macaroni and cheese .
The recipe calls for a quarter cup but make sure you add enough to cover the bottom of the pan .
Cover the macaroni with an even layer of sliced cheddar cheese .
About a quarter pound dot the cheese with butter and seasoned with salt and pepper .
Repeat these layers three more times lastly , pour 12 ounces of evaporated milk over the entire casserole .
Bake the casserole in the preheated oven uncovered for one hour or until the top is golden brown .
All recipes member Cory also comments that you can add sun dried tomatoes to this classic macaroni and cheese .
If you wish .
Or sometimes I substitute minced garlic for the salt and pepper to get it added zing .