Macaroni & Cheese
From: The Fannie Farmer Cookbook, c1979, pg. 332; 4 servings

Here it is in the baking dish, just out of the oven.

It's so easy and inexpensive to make this favorite dish from scratch.

1. Preheat the oven to 375^ºF(190^ºC).
2. Butter a 1 ½-quart casserole.
3. Put the cooked macaroni into the casserole and pour the cheese sauce over it, and mix gently with a fork.
4. Sprinkle the grated cheese evenly over the top and spread the crumbs over the cheese.
5. Bake uncovered, until the top is golden and the sauce is bubbling, about 30 minutes.

After I served myself. I used Farfalle this time, it's the bow tie-type pasta.

*** 4 ounces of uncooked pasta (elbow macaroni, shells, rotini, cavatelli, wheels, penne, or ziti) = 1 cup dried pasta = 2 1/2 cups cooked pasta.
4 ounces of uncooked pasta (spaghetti, angel hair, vermicelli, fettuccine or linguine) = a 1-inch diameter bunch of dry pasta = 2 cups cooked pasta.