NANA RANCK'S STOVETOP MACARONI AND CHEESE

If you are a cheese lover, this recipe for macaroni and cheese is definitely for you. It comes from my Nana Ranck. It is a very quick and easy example of a stovetop macaroni and cheese recipe because, as is typical of Pennsylvania Dutch cooking, it uses very few ingredients. In this case, the main ingredient is lots of cheese and no sauce. I don't know what Nana served with it, but we usually have pan-fried sausage and baked tomato halves. The one change my mother made to the original recipe is the addition of a little Parmesan cheese to enhance the cheesy flavor.

INGREDIENTS

• 1 pound elbow macaroni or medium shells
• 1 pound extra sharp cheese
• 1 tablespoon butter
• 2 tablespoons grated Parmesan cheese
• Pepper to taste

Cook pasta in lightly salted water according to package directions for al dente. Drain well. Melt butter in pot. Return the pasta to the pot. Stir in the cheese and pepper. Cover and place over very low heat, stirring occasionally, just until cheese is melted. Serve immediately.

Notes: It is important not to let the finished dish set on the burner too long because the fats in the cheese will separate and become oily. When I need to keep it warm, I place the pot in a warm oven, about 200° F., for up to thirty minutes. The extra sharp cheese we use is a Vermont white cheddar. Of course, you could use a different variety, or even a combination of your favorite cheeses. I listed the butter because it is part of the original recipe, but I don't find it necessary. Additionally, I prefer to use whole wheat elbows, which are healthier than white, and the slightly nutty flavor complements the cheese. Leftovers make a delicious goulash. See the links below.