The Cheese Thing Cornell Alumni Magazine Mitchell Davis Yield: 2 - 8 servings 1 lb. penne rigate or rigatoni pasta ½ lb. sharp cheddar cheese ½ lb. mild cheddar cheese 1 8-oz can whole tomatoes 2 Tbsp. unsalted butter 2 Tbsp. sugar Pinch of salt and freshly ground black pepper Bring a large pot of salted water to a rolling boil and cook the pasta until just slightly underdone, about 2 or 3 minutes less than the package says (the pasta will finish cooking in the oven). Meanwhile, cut the cheese into half-inch cubes. Roughly chop the tomatoes and keep them with their juice. When the pasta is cooked, drain it in a colander, but do not rinse. Toss the pasta back into the cooking pot. Add the butter and stir until melted. Add the cubed cheese, chopped tomatoes and their juice, sugar, and salt and pepper. Stir to combine. Transfer this mixture into a two-quart baking dish (Pyrex works well). Pile any excess on top; it will hold. If you have the time, cover with plastic wrap and refrigerate overnight. Preheat the oven to 375o and bake for 45 minutes to an hour, until the noodles on top have browned and crisped and the casserole is bubbling. NOTE: According to Mitchell Davis, the Cheese Thing was a staple in his family when he was growing up but had no official title, hence the name. He says the secret is to use two kinds of cheddar - sharp for flavor and mild for texture - and not to grate it. He also says that it is good in every way, whether just put together, hot out of the oven, cold the next day or heated up as leftovers. For best results, get it ready to bake the night before you plan to serve it so that the noodles absorb some of the tomato juice and the whole thing melds to produce a delicious (and simple) macaroni and cheese.

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