i prefer baked, but stovetop is nice.
A friend of mine from Worchester, MA, tells me that her recipe is style used in that area of the world.
Pasta plus lots of cheddar cheese, and some milk and butter..dump it all into a buttered glass dish, mix, then add more cheese on top and bake it. Is this true, or just her preference?
Very true…the same way my mom made it in the 50’s…only she used velveta that she melted in the butter and milk…then put in an oven safe bowl with Elbow macaroni(or small shells) and bake…sometimes she’d put Italian breadcrumbs on top….once in a while she’d also add a sliced up canned tomato…dad liked it that way…with medium shells(he said the shells held the sauce better!!!)