Recipe: Almost Like Mom's Macaroni and Cheese (serves 2)

ALMOST LIKE MOM'S MACARONI AND CHEESE

Olive oil spray (or 1 1/2 tablespoons mild-flavored olive oil) plus 1 tablespoon oil (for tossing later)
1 tablespoon plus 1 1/2 teaspoons salt, divided use
1/2 pound small elbow macaroni
2 1/2 cups shredded or chopped firm cheese*
1/2 cup chopped baked ham or snipped crisp bacon (optional)
1 cup whole milk
1 teaspoon freshly ground pepper
1/4 cup fine dry bread crumbs
1/4 cup grated Parmigiano Reggiano

Preheat oven to 350 degrees F. Spray bottom and sides of shallow 6-cup metal baking dish with olive oil spray or coat with 1 1/2 tablespoons olive oil

Bring several quarts of water to a rolling boil. Add 1 tablespoon salt. Boil macaroni until just tender. Drain well.

Immediately turn macaroni into baking dish (a flat baking pan gives more crispiness than a loaf pan). Use a pan that can go under the broiler later. Toss macaroni with 1 tablespoon olive oil. Then add cheese, optional ham or bacon, milk, 1 1/2 teaspoons salt and the freshly ground pepper and mix well.

Bake 10 minutes, then remove from oven and stir. Taste for seasoning.

Sprinkle bread crumbs and grated Parmigiano on top. Bake 15 minutes more. If there is still some milk on the bottom, return to the oven for 5 to 10 minutes more.

If topping has not browned and crisped like Mom's used to, stick it under the broiler (3 or 4 inches below the heat) and brown, watching so it doesn't burn.

*"Needless to say, my mother used Velveeta, but I make this with half sharp cheddar and half Emmentaler. Once I threw in some leftover brie, a triple creme from France, and 1/2 cup creme fraiche and the result was celestial."

Serves 2 as main dish
Source: Insatiable: Tales from a Life of Delicious Excess by Gael Greene