Perfect Baked Mac & Cheese

Drain the Sun-Dried Tomatoes on paper towels & then cut into slivers. Lightly grease a 2 1/2 to 3 litre Casserole Dish with butter or margarine and set aside. Pre-heat the oven to 350 degrees F. Bring a large pot of water to the boil and add the dried Macaroni pasta and the Sun-Dried Tomatoes to the boiling water. Timing it from the point when the water comes back to the boil, cook the Macaroni & Tomatoes, uncovered, for approximately 10-12 minutes or to suit your particular measure of "Bite" (I like mine cooked a little more tender, not "La Dente" and I find that Baked Macaroni Casseroles seem to turn out better if the pasta is boiled to a softer stage but definately NOT mushy). While the Macaroni & Tomatoes boil, prepare the cheeses: Shred the Smoked Gouda and add it to the Kraft "Tex Mex" and the Parmesan in a large enough bowl to be able to mix it together with your hands. Mix throughly with your hands. Remove all the plastic coverings from the cheese slices, (depending on the size and shape of the Casserole dish, you will need enough slices to cover the Macaroni & Cheese mixture in 2 layers). When the Macaroni & Tomatoes is cooked, pour it into a large colander (strainer) and drain very well. Pour hot, well-drained Macaroni & Tomatoes back into the now empty pot that they were boiled in and mix in the pepper and the bowl of mixed cheeses being sure to mix throughly, (remember to save all the cheese slices for layering in the next step when you add everything to the Casserole dish). Spoon the Macaroni & Cheese into the Casserole dish in 2 layers, spreading each layer out evenly in the dish and covering each layer with a layer of the cheese slices. Bake in the over (uncovered) for 25-30 minutes or until the cheese melts and browns to your liking.

Source : Bonita Salisbury