Joanne Lindsey’s “World-famous Macaroni and Cheese”
Recipe courtesy of Emily Stanhope
  • 1box elbow macaroni
  • 2lbs. (32 oz.-brick) Cabot Extra Sharp White Cheddar Cheese
  • 1cup milk
  • 1/2cup bread crumbs
  • 2Tbsps. butter
  1. Preheat oven to 350 F. Cook elbow pasta al dente. Thinly slice the entire block of cheese. Place a layer of cheese on the bottom of a 9-by-13-inch glass pan. Layer half of the macaroni on the cheese. Add another layer of cheese followed by the rest of the macaroni. Top with remaining cheese.
  2. Pour the cup of milk over the cheese and pasta. Spread the bread crumbs over the top. Top the bread crumbs with dabs of butter. Bake for an hour until the milk and cheese start to bubble.