1 lb small pasta
1 lb shredded extra sharp cheddar
1/4 cup italian style bread crumbs
1/4 cup milk
4 tablespoons butter
In a large pot cook pasta according to package instructions. Drain and return to pot. Add shredded cheese, stir to combine. Meanwhile, melt butter in the microwave (or on the stove top, of course) for about 1 minute. Add bread crumbs and stir to coat. Pour pasta and cheese into a large oven safe dish. Pour milk over the pasta. Sprinkle with a thin layer of bread crumbs. Bake, uncovered or covered (for less of a chewy “crust”) for 1/2 hour or until bubbly and hot.