Remy's Macaroni And Cheese

We picked up the Ratatouille cookbook at the library today, and Ryan had a great time helping to make this for dinner tonight.

1 lb. elbow macaroni, cooked according to package directions
3 cups half-and-half or whole milk
12 to 18 slices American or cheddar cheese
12 Ritz crackers
Salt, pepper, and paprika to taste

Heat the oven to 350° and grease a 13x9 baking pan or a large casserole dish.

Spoon 1/3 of the cooked macaroni into the pan, then pour in 1 cup of the half-and-half or milk and cover everything with 4 to 6 slices of cheese. Add two more layers of pasta, half-and-half or milk, and cheese.

Place the crackers in a ziplock bag and crush. Add the salt, pepper, and paprika, then sprinkle the crumbs on top of the pasta and cheese. Bake until bubbly, about 35-45 minutes. Makes 6-8 servings.