MAC-AND-CHEESE() - MACARONI AND CHEESE

INGREDIENTS (Serves 6)

(¾ lb)

bacon (optional, but I think this really makes the dish!)

(¼ cup)

butter (Margarine will do in a pinch)

(1½ cup)

bread crumbs (unseasoned, and don't use sourdough crumbs either)

(1 lb)

uncooked elbow macaroni

(3-5)

scallions, chopped

(1½ lb)

Swiss cheese

PROCEDURE

(1)

Cook the bacon until it is very crisp. When done, blot dry.

(2)

Put the butter in a small frying pan and heat at a low temperature until it's melted. When melted, add the bread crumbs and saut\z\(aae until the bread crumbs are browned, stirring frequently to avoid burning the crumbs.

(3)

Boil the macaroni in water according to directions on the package. Don't overcook ... it should be ``al dente''. A little olive oil added to the pot will help prevent the macaroni from sticking together.

(4)

While the macaroni is cooking, grate the cheese and chop the scallions.

(5)

When the macaroni is done, drain it in a colander. The ``assembly'' is done in layers into a glass baking dish. Put a layer of macaroni on the bottom, then cheese, the crumble bacon and scallions on top of this. Make the layers thin; this way, you can get about three pasta/cheese/bacon layers. When all of these are in the pan, top with the bread crumbs and bake at 325 for 20 minutes or until the bread crumbs are a little more browned and the cheese is melted.

(6)

Eat. However, it makes fantastic leftovers, so you won't want to eat it all.

NOTES

RATING