Here is Julia Moskin's fantasy of what this dish should be: nothing more than tender elbows of pasta suspended in pure molten cheddar, with a chewy, golden-brown crust of cheese on top. (Photo: Andrew Scrivani for The New York Times)
Homemade Ham and Scalloped Potatoes | "Outstanding!!! I used the last of the ham from Thanksgiving and some potatoes that needed to be cooked ASAP. i used mild cheddar...next time I'll use Sharp cheddar."