16 ounces macaroni
16 ounces cheddar
1 quart milk
Boil water and cook the pasta al dente. While the macaroni is cooking, slice up the cheese.
Preheat the oven to 350ish.
Dump the cooked pasta into a large casserole dish and cram most of the sliced cheddar down into the pasta. Reserve some cheese to go on top.
Now just put a layer of cheese across the top, and add the milk. The milk should almost reach the top, but not quite.
This takes a while to bake, at least 45 minutes to an hour or more. Check on it when the whole house starts smelling good. The cheese should turn bubbly and golden brown. I should warn my delicate readers that if not cooked enough, the macaroni and cheese can be sort of soupy from all the milk. This effect disappears by the next day when you go to eat the leftovers. It can also be ameliorated by tossing the whole thing back in the oven and cooking it some more. I should also warn you that this makes a lot of food. Unless you have a big family, plan on eating it for several days. When I make this recipe nowadays, it is usually on a Sunday, and I eat it for lunch all week. Enjoy the cheesy goodness!