The first recipe in that book that I ever cooked by myself comes from page 186, Baked Macaroni. It was a classic when I was a child, and it's a classic for my child. And it's an amazing side dish next to a smoked brisket.
We've modified it over the years, simplifying the seasoning, and dialing up the cheese.
4 cups macaroniThrow the macaroni in boiling water and boil until al dente. Butter a large casserole dish and pre-heat the oven to 350°F.
4 cups grated cheese (as many kinds as you have in your fridge, but primarily cheddar)
2 ¾ cup milk
1 ½ tsp salt
Cover the bottom of the casserole dish with just enough noodles to make the bottom disappear, then layer on a layer of cheese. I particularly like a mixture of any blue cheese, cheddar and parmesan. Use enough cheese to cover the noodles and make them disappear.
Repeat, layer after layer, ending with a layer of cheese.
Meanwhile, beat the eggs until foamy. Mix with milk and salt until the salt dissolves. Pour that mix over top of the macaroni. Cover the casserole and place in the hot oven. Bake for 45 minutes, until cheese is melted, and the egg mixture has firmed up a bit (it won't firm entirely until it cools a fair amount).
Serve, classically with sausage and a veggie, or southernly next to a brisket.
By Bbq Dude