Macaroni and cheese

Simple. Great. Food everybody loves.

Adjust quantities to match the number of people you are serving.

I cooked about 6 servings with these proportions:

• Pour:

10 ounces macaroni

into rapidly boiling water.

• Cook for the amount of time recommended on the box (about 9 minutes, in my case).

• Drain well.

• Add about 3 ounces grated Cheddar cheese to the warm saucepan with the warm, drained spaghetti. Cover the saucepan.

• Wait about 4 or 5 minutes while the cheese melts.

• When you are tired of waiting, add about 1/3 cup of Parmesan cheese to the mac and cheese mixture. Cover again and wait.

• After a few minutes, stir the mac and cheese around with a fork.

• If it seems too dry (because you did such a good job of draining the macaroni), warm up a little bit of milk in the microwave (about 20 seconds for 1/4 cup refrigerated milk) and stir it into the macaroni and cheese mixture.

• Serve with fresh ground black pepper. Delicious!

(Re: food safety and the tomatoes in the photo: Canadian origin, hydroponically grown, purchased with vine still attached.)