MACARONI & CHEESE (From Chef Jason Jones Of Beans & Cornbread, Southfield, Mi.)

2 lb. dry macaroni
1/2 lb. Cheddar cheese
1/2 lb. American cheese
2 sticks of butter
4 c. milk or heavy cream (or 1/2 cream-1/2 whole milk)
salt and pepper to taste

Boil macaroni in salted water, drain and return to pot. In the meantime, scald milk and add it (hot) to cooked and drained macaroni in pot along with cheeses, butter, salt and pepper. Mix well until cheeses are melted. This will be soupy; cover and let sit for 15 minutes. Place in baking pan and chill for 1 hour. Bake, uncovered, in a 350° oven for 30 minutes or until golden brown.

The neighbor that sent this recipe to us added this: "my chef's notes"- I added a dash of hot sauce and a pinch of nutmeg (before baking). Also, I added some toasted bread crumbs and light paprika to the top. I used fresh block cheeses (instead of the pre-shredded cheese in the bag). It was delicious. Next time I might add a little bit of cubed ham or fried pancetta.

Febuary, 2006, Menu Minder