The Marys' Macaroni And Cheese
- 2 lbs. dried pasta (elbow, ziti, farfalle, penne--pick any two)
- 1 1/2 pints heavy whipping cream
- 2 lbs. sharp cheddar cheese, grated
Boil pasta until it's one step past al dente. Rinse and drain. Lightly salt it and toss.
Put a third of the pasta in a two-inch-deep glass baking dish. Light sprinkle of salt.
Cover the pasta with one-fourth of the grated cheddar.
Pour a cup of the cream over the top until you can a half-inch-deep layer forms in the bottom of the dish.
Add another third of the pasta. Cover with another quarter of the cheese, and another cup of cream.
Repeat the step above with all the remaining pasta, one-fourth of the cheese, and the remaining cream.
Bake in an oven at 400 until the cheese melts. Mix everything and cover the top with the remaining cheese. Bake again until the top layer of cheese is crusty on top.