Baked Macaroni & Cheese

This recipe comes from the Meadows side, but we eat it often and Mom always raves about it so I'm including it. It's one of those recipes that drives you crazy the first time you make it, because there aren't exact measurements. You really don't have to worry, though. The worst thing you can do to it is to overcook the macaroni or add too much milk, and even then it still tastes good. Here's what I make to feed six:

2 cups elbow macaroni
approx. 300 g old or extra-old cheddar, grated
milk
2 or 3 slices of bread, buttered and cut into cubes

Cook macaroni in boiling salted water until just cooked. Drain. Layer macaroni & grated cheese in casserole dish; I usually put a small amount of cheese in the bottom of the dish, then 1/3 of the macaroni, 1/3 of the cheese, etc. Pour milk over layers - try not to add too much. (If you butter the dish, it will be much easier to wash.) If I'm using a clear dish, I add milk until it comes up to about 1/4 or 1/3 of the height of the macaroni. If I can't see through the dish I just guess. Top with buttered bread cubes and bake in 350°F oven for 30 - 40 minutes, or until bread is toasted, cheese is melted and most or all of milk has been absorbed.

~ Charmin