I thought I'd put my signature dish on here, because I've finally perfected the recipe. Here it is:
1 package short pasta (macaroni, shells, whatever you prefer).
3c shredded cheddar, Monterey or Colby cheese + 1/2 cup for top
1tbsp cornstarch
1/2 c milk
3-4 slices Swiss or Munster cheese
1 tbsp butter
1tsp salt
1/4 tsp nutmeg
1 tbsp Worcestershire sauce
1 tsp brown or yellow mustard
Pepper to taste
1/2 tube ritz crackers
1) cook pasta according to package directions, drain (don't rinse). Preheat oven to 350.
2) In a heavy saucepan, melt butter on very low heat. Add Worcestershire sauce and mustard and spices,
stir until totally mixed. Add milk.
3) Coat all but 1/2 c of the shredded cheese lightly in corn starch (it keeps the cheese from getting all gloppy).
4) add cheese 1/2 cup at a time, letting it melt completely before adding more.
5) turn off the heat and add pasta back into the pan. Add a bit at a time, so you know the pasta is evenly coated. Sometimes it will take all the pasta, sometimes not.
6) pour half the pasta into a dutch oven or casserole. Place cheese slices evenly on top, then add the remaining pasta (you don't have to do this, but I think it makes it better.).
7) fill the casserole evenly, then top with remaining cheese. Crunch up the ritz crackers roughly and sprinkle on top.
8) cover and bake 30 minutes. It is ll cooked, you just need to make sure the cheese is all melted. Take the lid off for the last five minutes to get the top nice and crunchy.
Let the whole thing rest for 10 minutes or so before serving for the best consistency.
I like to serve it with sliced ham on Sundays, or chicken strips during the week. It makes absolutely amazing leftovers too. Enjoy!
