Baked Mac’n’Cheese

1. Set your oven to 375 degrees

2. Cook the elbow mac by package directions, but leave it good & al dente (and please, for the love of all things holy, salt your pasta water). When done, drain it.

3. While your pasta boils away, shred/cube your cheeses. In a pinch, you could use the pre-packaged shredded stuff, but I’ve found it’s not as good as the original.

4. Combine the cooked macaroni, cheeses, Milnot, and half of the butter (just break up the butter with your fingers) in a round casserole. Dot the top with the remaining butter.

5. Toss it in the oven and forget about it for an hour. If you find the top is getting browner than you’d like, cover it with foil.

6. After you’ve eaten half of the it, hide the rest from yourself and run 5 miles. Then come home and eat the rest.