Traditional Southern Macaroni Cheddar Bake Recipe

1 lb box elbow macaroni, cooked according to box directions, drained
1 1/2 lbs sharp Cheddar cheese, shredded
1 1/2 cup whole milk (or half-n-half)
1 stick (1/2 cup) real butter, melted
1/4 tsp kosher or fine grain sea salt
1/4 tsp coarse ground (restaurant style) black pepper
1/2 lb shredded sharp Cheddar cheese, for topping
buttery bread crumbs, for topping (optional)

Preheat oven to 350 degrees and butter a large casserole dish.

In a large bowl,  mix everything together (except the 1/2 lb Cheddar for topping) and turn out into the casserole dish.

Sprinkle the 1/2 lb Cheddar cheese on top evenly.

Bake in preheated 350 degree oven for 40 to 45 minutes or until cheese topping is bubbly and lightly browned and edges are browned, too.

If adding buttery bread crumbs: About 5 minutes before ready to remove casserole, melt some butter and bread crumbs together in a saucepan, then sprinkle carefully over the top of the melted cheese on casserole, return to oven and continue baking until bread crumbs and cheese are nicely browned.

Remove and let sit for 5 minutes before cutting to serve.

Will serve 8 to 10.