FAVORITE MACARONI AND CHEESE

SERVES 4 AS A MAIN COURSE, 8 AS A SIDE DISH

Are you a cheese lover? This one is definitely for you. It comes from my Nana Ranck. It is easier than any other macaroni and cheese recipe because it only uses cheese. Lots of cheese. I don't know what she served with it, but we usually have pan-fried Italian sausage and baked tomato halves as accompaniments. For a great way to use the leftovers, see Homemade Hamburger Helper.

INGREDIENTS

1 pound large elbow macaroni or medium shells

1 pound extra sharp cheese, preferably white, grated

1 tablespoon butter

2 tablespoons grated Parmesan cheese

Salt and pepper to taste

Cook pasta in lightly salted water according to package directions for al dente. Drain well. Melt butter in pasta pot. Return cooked pasta and add grated cheese. Cover and place over very low heat, stirring occasionally, just until cheese is melted. Add salt, pepper and Parmesan cheese; stir well. Serve immediately.

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