Number one, believe it or not, is to use a top quality macaroni. I have found Catelli best for M&C (Primo is better for M&hamburg&tomato, but almost any brand will do because of the watery nature of the dish). I use about 300g old cheddar, 100g mozerella, and 750ml mac, which makes a fairly large batch. For the oven time, I use a pyrex pot which allows this recipe to be placed in three 30mm layers (big pot). As with many dishes, even one this simple, I find that the oven time is extremely important. I try to only take any dish out of the oven when it is done, ie, I try to avoid "checking" and returning a dish to the oven for a little more time. I keep the M&C in the oven, pre-heated to 200C, for twelve minutes, mix it quickly with a fork, and serve immediately.

Is it tasty ? You bet. Is it healthy ? Not the way I eat it. I had two plates for supper last night and I am about to nuke some for breaky. Someone said something about M&C on Fridays. Me too. The last Friday of each month... that's all my colon can take.