2007-01-07

Vegetable oil or cooking spray for misting the baking dish
8 oz. elbow macaroni
Salt (optional) for cooking macaroni
1 container (10 oz) refrigerated Alfredo sauce
1 pkg. (12 ounces; 3 cups)pre-shredded sharp cheddar cheese
1 Tbsp. olive oil
1 cup coarse bread crumbs

Preheat the oven to 375. Mist an 11x7 (2 qt) glass or ceramic baking dish with vegetable oil cooking spray and set aside.

Bring a large pot of water to boil. Add salt and bake macaroni according to package directions. Reserve 1 cup of the pasta cooking water and drain the macaroni.

Transfer the macaroni to the prepared baking dish. Add the pasta sauce, 2 cups of the cheese and the reserved cooking water, stir well until the ingredients are combined. Scatter the the remaining cup of cheese over the top.

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

Bake until the macaroni and cheese is bubbly and the bread crumbs are lightly browned, 25 to 30 minutes.

Serves 8