Instructions: * With a little help from Aunt Van and Mom Shirley

Boil 2 quarts of water. Add 1/2 teaspoon salt and olive oil to water and stir in macaroni. Cook 8 to 10 minutes, until just tender. Drain.

Preheat oven to 350 degrees.

Shred and set aside about 1/3 cup of the extra-sharp cheddar for garnish. Cut remaining cheese into 1/2 -inch chunks. In a medium saucepan on low heat, add milk, cheese chunks, butter, pepper and remaining 1/2 teaspoon salt. Stir until cheese has melted and forms a creamy cheese-and-milk blend.

Pour macaroni into a 2-quart casserole dish and stir in cheese mixture, mixing well. Bake casserole 25 minutes, or until lightly brown and bubbly. Sprinkle remaining shredded cheese on top and put casserole back in the oven for 5 minutes until cheese melts.

Let cool for 15 minutes before serving.

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