Instructions: Cook 3/4 of the package macaroni according to package directions. Drain.

Grate the cheese. Spray a deep casserole pan with cooking spray. Layer cooked macaroni on bottom of pan and put 4-5 slices of butter around on top of macaroni. Sprinkle crushed crackers, salt and pepper over top. Add a layer of grated cheese. Repeat starting with macaroni until you reach top of pan and add crushed crackers for the top layer. Pour cream and milk over top and bake at 350 degrees for 30-45 minutes or until bubbly and hot and somewhat browned on top. (If it starts to get too brown, cover with aluminum foil to prevent burning.)

Note: Add enough milk and cream (or just milk if you want) to come up to about 1/2 of the pan. If you get too much liquid its soupy, too little and its dry. If you let it set a few minutes after taking it out of the oven, it will firm up.

You can also use Velveeta if you prefer, but the Sharp American give it the better and richer taste (of course, the butter and cream help, too!!).

This can be made ahead, but dont add the liquid until just before you bake it. If made ahead, you might have to bake it longer - 45 minutes to an hour as it would be cold when it goes in the oven.

To perk up the flavor a bit, add up to 1 tsp of good mustard, and a little ground
nutmeg.

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