Mac and Cheese Bake

[charisstoma]

** Mac and Cheese Bake **

3-1/2 cups uncooked elbow macaroni (about 12 ounces)
1/4 cup butter, cubed
1 teaspoon salt
1/2 teaspoon pepper
Few dashes hot pepper sauce
3 cups whole milk, heated to very warm temp
5 cups shredded cheddar cheese, divided
(A sprinkle of dry mustard on each layer, sliced tomatoes and or bell pepper, thin sliced ham or bacon, are


ALL complimentary to Mac and Cheese Bake. Feel free to add them or other things too! It doesn't hurt my feelings to sprinkle in a hot sauce or some Tony's and paprika!!)

* Boil your salted water and make your elbow macaroni (or other noodles) with at least 3 or 4 minutes LESS time than the package instructions state. You want them very al dente, not done, because they're going to bake for 30 minutes in the oven.

* Shred your choice of cheese(s). (the old Velveeta style melts easily and has that old fashion taste, i.e., "processed".)

* Then put a third of the noodles into a 13"x9" baking dish, layer on a third of the cheese & butter and add ground pepper, then more noodles, more cheese/butter, until it's all in the dish, topped with cheese.

* Add the milk, cover with foil and bake at 350° F for 45 minutes.
If it suits you, uncover the oven dish, stir the Mac & Cheese a bit, then add crushed saltines or Ritz (buttery) crackers over the top and bake for 10 minutes more, uncovered.