By Popular Demand! Macaroni & Cheese "The Hard Way"!

I wrote this originally for my son's blog and we just copied it to here. (Don't you love computers?):

I use part cheddar cheese and part colby jack--about 1/3 of an 8-ounce package, grated or chopped in fairly small bits. If all you have is cheddar, it would probably be about 5 to 6 ounces.

In a big pot--a stock pot--I boil water, a healthy couple of shakes of salt, and a little bit of olive oil to keep the macaroni from sticking after it's drained. When the water is boiling briskly, put in two cups of elbow macaroni, or macaroni and other pasta of the same size--like the little shell or spiral macaroni. Boil about 10 minutes, and drain in a collander.

Spray oil into a two-quart size casserole dish--or coat the inside with shortening, margarine or butter.

Layer the drained macaroni--enough to cover the bottom of the casserole--then cheese, mac, cheese, etc, ending with the last little bits of cheese. Give it a good shake of pepper and two good shakes of salt. Pour about 3/4 cup of milk over all--this distributes the salt and pepper. Then sprinkle the top with seasoned breadcrumbs (or plain breadcrumbs with a couple shakes of dried parsley). If you don't have any breadcrumbs, mash some saltines for the top.

Cover with the casserole lid or aluminum foil, bake in the oven at 350 degrees for 30 minutes, let sit in the oven after you've turned it off until you need to serve.

There you have it!