A simple pasta recipe that has been handed down through our family is for macaroni cheese. Even people who used to say they never liked it now eat this version.
There are no quantities for this recipe as such, it depends mainly on how large a casserole dish you use, number your making it for & how cheesy you like it.
This is for a large casserole serving 3/4 people.

Macaroni or any pasta
Olive Oil
salt
strong cheddar cheese
1/3 cup milk
English mustard powder
tomatoes

Heat a large saucepan of salted water with a tablespoon of Olive oil included to boiling point. Add 5 large handfuls of dry macaroni & return to boil, simmer gently for 10 minutes.
While the pasta is cooking grate a large amount of cheese on to a dinner plate.
When the macaroni has cooked drain well. Place a covering of cheese in the bottom of the casserole then cover with macaroni. Layer like this until the dish is full, finishing with a nice thick coating of cheese.
Mix 1/3 cup of milk with a heaped teaspoon of dried English mustard a pour over then add fresh chopped tomatoes/a large tinned (drained) tomatoes to taste.
Place on the middle shelf of a cold oven & turn the temperature to gas mark 5. (180f.?) for approx. 1hour 15mins. Serve hot when nice & crispy (not burnt) on top

I change this recipe by using Worcester Sauce shaken over each cheese layer instead of the mustard & sometimes I add precooked bacon/chicken pieces & depending on how many I am serving I cook some cauliflower/ garlic bread to serve with it.