Macaroni and Cheese

(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.)