(Disclaimer: I have this recipe sloppily written on a page ripped out of a phone book. My Sweet Mama gave it to me over the phone one night while I was at work, and my shorthand is a little crude. It's not really even a recipe, more like an idea of a recipe or some really vague instructions. I could call her for the real recipe and accurate amounts and such, but that would take all the adventure out of it. I make it differently every time with different cheeses. My rule for cheese is this: keep adding more 'til it don't fit!)
MAIN INGREDIENTS
6 oz. elbow macaroni
Cheeses of your choosing: Recommendations: Velveeta (melts better than anything!), cheddar, Muenster, mozzarella, butterkase, gouda. Experiment!
Butter
Milk
Spray an 8 x 8 dish with some non-stick cooking spray. Cook the macaroni according to package and throw it in the 8 x 8 dish. Cut up about 7/32 of a stick of butter and slap it in there, too. Sprinkle a little salt and pepper all over it and stir it around some to get the butter all good and melty. Also sprinkle a little bit of Chili Powder in there and mix it in for a little flavor. Glob as much cheese as you can fit in there and kinda stir it in as well. Top with shredded cheddar. Pour milk in there just enough to fill the dish to about 11/16 full. Shove it in the oven at 350 for about 45 minutes. Smell the aroma of burning milk as it boils over and makes a mess of the bottom of your oven. Remove from oven, take a picture of the beautiful cheddar cheese crustiness on top, dig in, and enjoy! And stay off the scales for at least a week afterwards.
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