1 lb penne
4 cup shredded cheddar cheese (or more, I like to be generous and add some extra cheese, usually a creamy mild one)
1 can diced tomatoes packed with herbs/chiles/whatever
cook pasta, drain. in casserole, layer pasta, tomatoes, salt, pepper, cheese, repeat.
Bake at 350 or so until done.
Herbed bread crumbs work nicely on top. That’s my easiest delicious recipe, but I know others for when I’m in the mood for something more complex. Sometimes making a roux is too time-consuming.
Quality ingredients!! Grate your own cheese. Dice fresh tomatoes if you’re into that sort of thing. If you make a roux, be sure to use full-fat milk, cream, butter, etc. Skim milk scalds too easily.
SEASON YOUR PASTA WITH SALT and optionally, bouillon or herbs, while it is cooking! Do not oil your pasta as it is cooking, it will stick to the cheese/sauce better.