1 LB noodles
1 LB sharp cheddar cheese
1 stick butter
some milk
salt and pepper
breadcrumbs
Cook noodles.
Cut up cheese into chunks.
Cut up butter into chunks.
Layer noodles, then butter, then cheese.
Add salt and pepper. Do it again. And again. And Again. And Again.
Pour milk into dish until you can just see it peeking through the noodles.
Sprinkle breadcrumbs on top. Dot with butter (not too much)
Bake in 350 degree oven for 45 minutes.
Let set for 15 minutes before serving.
Author Notes:
So, it took me about 30 years to figure out that Mrs Roch was using (drumroll please–) BUCATINI pasta–I am pretty sure it didn’t even have a name when she got it at the A&P, if it did, it sure wasn’t called Bucatini!
Also, any super sharp cheddar cheese will do. We used the A&P brick, but my favorite would be the Cabot Hunter’s Cheddar Cheese –the sharper the better.
These days I will add in some grated parm on top with the bread crumbs, and I also will mince maybe 1/3 of a medium sized yellow onion (super mince, so that you get the onion flavor, but no chunks of onion) and I will use half & half instead of milk to make it a little richer. I just add the onion in with the other items when I am layering.
I bought some corning ware on Ebay just for this recipe.