I took PMC's statement that it was impossible to make macaroni and cheese without pre-boiling the noodles as a challenge, and produced the following. I love it, but it won't satisfy those who identify the dish with creaminess. Cheesiness, more like it!
Put 8 oz macaroni in a lot of hot tap water for 30 min while the oven pre-heats to 400 F (200 C). Cut cubes of swiss and cheddar cheese until you have two or three cups. Drain the macaroni and mix with the cubes of cheese. Butter a cast-iron pan with as much butter as you can stand to use, pour in the macaroni and cheese, fill with milk until more-than-covered, and generously salt and pepper. Bake for 45 min.
Serves four. Double the recipe, make it in a big oven dish, and serve eight.
