A55M0NKEY's Journal: Ziti & Cheeze

• Optional: Crush Cape Cod Dark Russet potato chips into bottom of casserole pan.
• Pour cooked and drained pasta into casserole pan. Any pasta that has ridges to hold cheese is fine ( rigatoni, ziti w/lines, spirals, etc ).
• Optional: Add cubes of ham to pasta.
• Optional: Add croutons to pasta
• Add small ammount of milk to saucepan. You can always add more, but you can not take it out. Soggy pasta and cheeze sucks ( Though if you do screw up and make it too soggy, just put it in the fridge and eat it the next day. The pasta will continue to absorb excess liquid in the refrigerator and correct having added too much milk )
• Add at least 1 pound of grated cheeze to the milk over medium heat. Stir till cheeze dissolves. I use the sharpest cheddar I can find easily which happens to be Cabot Hunter's Sharp cheddar which comes in huge bricks. I use half a brick at a time for this artery clogger!
• Immediately pour the cheeze over the pasta before it seperates.
• Sprinkle more grated cheeze on top. Then broil till the top is crispy.
• I eat this with salt and pepper
• I try not to make this too often because I would weigh about 1000 lbs but it is so good I sometimes can't resist.