Macaroni and Cheese

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Ingredients:
1 lb. dry macaroni
1/2 to 3/4 lb. grated cheddar cheese
2 cups heavy cream
Salt and pepper

Preparation:
Cook macaroni in boiling, salted water until al denté. Place in an ovenproof casserole dish. Mix in grated cheddar cheese and pour cream over mixture. Sprinkle with salt and pepper to taste. Bake at 350° for 45 to 60 minutes or until hot and bubbly.

Serving Suggestion:
Ellen’s favorite is steamed broccoli sprinkled with a little cheddar cheese to accompany the macaroni and cheese. I like to add a green salad to cut some of the richness.

Variation:
Change the shape of the pasta for variety. For an elegant taste, substitute goat cheese for the cheddar and add herbs or sun dried tomatoes.