Two recipes from the Wilder family illustrate Mac's wide range. This is the first, and it is perfectly simple and delicious (the second, Macaroni with Duck Prosciutto, Chanterelles, and Mascarpone, page 95, offers an adventurous, creative spin). According to Chef Janos Wilder, his mother Joyce's macaroni and cheese is “the world's best.”
Butter for the baking dish
1 pound elbow macaroni
1 28-ounce can whole peeled tomatoes, drained, coarsely chopped, and drained again
Kosher salt
Freshly ground pepper
4 cups (1 pound) coarsely grated sharp Cheddar cheese
Preheat the oven to 375°F. Butter a 3-quart deep baking dish.
Bring a large pot of salted water to a boil over high heat and cook the pasta until al dente, 8 to 10 minutes. Drain.
In the baking dish, make a layer of macaroni, top with a layer of tomatoes, sprinkle lightly with salt and pepper, and top with a layer of Cheddar cheese. Repeat until all the ingredients are used, saving a few pieces of tomato to place on top of the casserole.
Bake on the middle shelf until browned, 40 to 45 minutes.