I don't use the TO - I just use the glass bowl that is the bottom half. The top half becomes part of the roaster, the bottom half becomes the biggest borosilicate glass casserole available.
Screw The Cardiologist Macaroni and Cheese
4 - 16oz packages large elbow macaroni noodles
3- 32oz bricks Tillamook Extra Sharp Cheddar (black label)
1 cup shredded Peccarino Romano
4 cups 2% milk
1/4 tsp onion powder
1 tsp garlic powder
2 tsp salt
1 tsp freshly ground black pepper
1-1/2 cups crushed potato chips or bread crumbs
(Optional: 1 cup real bacon bits)
I boil 4# of large elbow macaroni noodles for about 8 minutes (al dente). This will usually require two vessels...
While boiling I cut 5# of extra sharp black label tillamook cheddar into 3/4" cubes. The remaining 1# gets shredded for the surface. When the noodles are done boiling I put them into a couple of colanders and rinse them with warm water (this is heretical to most Italians and pasta aficionados). I use the 2% milk, the shredded peccorino romano, garlic powder, pepper, onion powder, and salt to make the 'gravy'. Use this to coat the noodles in the casserole before mixing in the cheese cubes (and bacon if used). Then cover the surface with the shredded cheese and a layer of bread crumbs or potato chips. Bake at 360? for about 60 to 70 minutes (surface should be browned, not burned, and you will see the golden oil from the cheese boiling in the bottom of part of the bowl). The salt curdles the milk solids into cheese-like solids - this will not work right if you use whole milk. This dish is best if allowed to cool for 30 minutes or so prior to serving, but I can never wait that long.
Caution: ButtWhiskers currently weighs 365# - down from 405# - and you will certainly be heading for obesity, as well, if you eat this way...