Cook elbow macaroni in boiling water until soft. (This is not al dente people, or your finsihed product will be too dry.) Cook the amount you need for the amount of people you need to feed. (A pound will feed about 8 people.)
Drain pasta and rinse in cold water.
Mix 1 part grated cheddar cheese to 2-3 parts macaroni. Grandma says the amount of cheese used is of great importance in the taste of the final product. The more cheese the better.
You can mix it directly in the baking pan. Mix in salt and pepper to taste.
Pour in the milk (any percent milkfat you desire) until you can see the milk from the top. You don't want to cover all the pasta, just to where you can start to see the milk.
Bake at 350 for 50 minutes in a 9x13 or 1 hour 15 minutes in a deep pan.
You can cover it if you want a soft end-product or or leave it uncovered if you desire a crisy/crunchy top.
(And this is the best kind of recipe--no measurements)
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