From the kitchen of Chris Ouellette, New York, New York

Ingredients

• 1 lb. elbow macaroni
• Salt and pepper to taste
• 1 large can whole tomatoes

• 1 lb. extra-sharp cheddar cheese, shredded
• 2 tbsp. of rendered steak fat (olive oil can also be used, if you like)

Instructions

1. Preheat oven to 375 degrees.

2. Cook elbow macaroni according to package directions.

3. Spread one layer of elbows in a 12- x 9- x 2-inch glass dish (glass makes the bottom and sides of this dish crunchy). Add salt and pepper, some tomato pieces and cheddar cheese. Repeat this process two more times.

4. Pour steak fat or olive oil over all ingredients, and cover with foil.

5. Bake for about 1 hour. Check bottom of dish to see if macaroni is golden and crunchy. If not, leave in oven until it looks crunchy--that's the secret.

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• Cheddar Cheese |
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• Macaroni |
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• Tomatoes General

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• Pasta, Rice & Grain Side Dishes