(by Daijaha Davis)
1 lb. elbow noodles
1 1/2 t. salt
1 1/2 t. pepper
3 T. unsalted butter
4 c. each grated Colby, Cooper, Monterey jack, and mild cheddar cheese
1 1/2 c. evaporated milk
2 1/2 c. heavy cream
Bring a pot of salted water to boil, and cook the noodles.
Drain and season with salt and pepper.
Toss with butter.
Preheat oven to 350 F.
Place in a 4-quart casserole, and toss with the cheeses, saving some for topping.
Mix in evaporated milk and heavy cream.
Sprinkle reserved cheese on top.
Bake for 30 - 40 minutes, until top is browned.
(Read The Firecracker, the story that accompanies this recipe.)