Home-Style Macaroni and Cheese

Makes 8 servings

Vegetable oil cooking spray, for misting the baking dish
8-oz. elbow macaroni
Salt for cooking macaroni (optional)
1 (10-oz) container DiGiorno refrigerated Alfredo-style pasta sauce
1 (12-oz. / 3 cups) package pre-shredded sharp Cheddar cheese
1 Tbsp olive oil
1 cup coarse bread crumbs

Preheat oven to 375ºF.

Lightly mist (11- x 7- x 2-inch or 2-quart) glass or ceramic baking dish with vegetable oil cooking spray; set aside.

Bring a large pot of water to a boil over High heat. Then, if using salt, add it, and stir in the macaroni.

Reduce heat to Medium-High and cook the macaroni (uncovered) until al dente, about eight (8) minutes.

Reserve one (1) cup of the pasta cooking water; then, drain the macaroni well in a colander, shaking it a few times to remove any water that might still cling to the pasta.

Transfer the macaroni to the prepared baking dish. Add the pasta sauce, two (2) cups of the cheese, and the reserved pasta cooking water. Stir until the ingredients are well combined.

Scatter the remaining one (1) cup of the cheese over the top. 

In a small bowl, toss the olive oil with the bread crumbs. Then, scatter them on top of the cheese. 

Bake in preheated 375ºF oven until the macaroni and cheese is bubbly and the bread crumbs are lightly browned, about twenty-five to thirty (25 - 30) minutes.

Serve at once.

The Dinner Doctor by Anne Byrn (2003) via Amazon.com

Byrn, Anne. The Dinner Doctor: Quick Cooking When Time Is Short. (New York: Workman Publishing Company, Inc., 2003), 263.