Friday, September 11, 2009

Macaroni and cheese

Ah, Mac n' cheese. This one, folks, is the real-deal family recipe. Taking the best of all worlds, I think this casserole rocks. No goopiness!

1 box Cavatappi pasta
1 block cracker barrel extra-sharp cheddar (the yellow one)
1 bag shredded mozzarella
1 can of tomatoes, I like piccante cherry tomatoes, but you pick
salt and pepper
bread crumbs

-start by boiling the pasta and preheating the oven to 350 degrees.
-drain the pasta, cut the cheddar into even square slices.
-put a layer of pasta and top with cheddar and mozzarella, pour in some of the tomatoes. salt and pepper. If desired, grate some pecorino and parmesan cheese on top, or another favorite of yours too.
-make a second and third layer to the top of the baking dish.
-fill the dish 1/4 to 1/2 way with the milk. Trust me on this one.
- bake for 40 minutes.
-Pull out of oven and place butter and bread crumbs on top and bake an additional 5-10 minutes, letting the top crisp and brown.


1 comment:

  1. Interesting you class this as a casserole. I would call it a bake. Most people associate a casserole as including meat. Just a ponderance.
    Sounds delicious anyway!