Pre-heat oven to 375degrees.

Ingredients
2 lbs. of elbow macaroni
2 tblsp. of salt*
16 oz. of shredded horseradish cheese
4 tblsp. of butter
8 oz. of milk
1/4 lb. sliced pepper cheese
italian style bread crumbs

Preparation
In a large soup pot, add 2 tblsp. of salt* to 7-8 qts. of water and bring to a boil. Add 2 lbs. of macaroni, cook and drain. Return macaroni to pot; make sure there is no heat under the pot. Stir in butter and horseradish cheese until both are melted and gooey :-)

Transfer macaroni and cheese mixture into a 9x13 baking pan and spread evenly. Pour in milk. Place a layer of pepper cheese across the top of the pan and scatter bread crumbs on top sparingly (makes the crust a little extra crunchy ;-)

Bake for approx. 45 min. or until top layer of cheese is a light golden brown.

Top it with stewed tomatoes and serve with your favorite veggie!

*Salt is not necessary, but I like to put it in the water so I don't have to salt it on the plate when it's done.

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