For my first dish, which I am quite famous for, btw, is Baked Macaroni Shells & Cheese, my way, the old fashion way.
It is not the runny boxed kind but a mouthful of pasta and cheese you will have to chew.
It's thick and creamy and oh sooo good, you'll have to use a fork. It's the best baked Mac & Cheese dish I ever ate. It's far better then the elbow macaroni version.
So, here goes... #1
Baked Macaroni Shells and Cheese
INGREDIENTS:
2-1/4 cups medium shells (I use Barilla but Ronco will work, too)
3 cups Kraft Mild Cheddar Finely Shredded Cheese
2 cups Kraft Sharp Cheddar Finely Shredded Cheese
The Rue:
1 12oz. can of Nestles Carnation Evaporated Milk plus another 1/2 cup of any milk later
1 tablespoon Argo 100% Corn Starch
1 tablespoon Sweet Cream Butter
A little salt and pepper to taste (If you don't like the little black spots throughout your dish, you can use white pepper)
DIRECTIONS:
1. Under cook the shells a minute or two per box instructions then immediately rinse, drain, and set aside to cool a bit.
2. The Rue: (sauce)
In a small sauce pan add milk, cornstarch, butter, salt & pepper then bring to a slow boil stirring constantly until thickened some.
3. Remove from heat and let stand to cool down a little.
4. Now, start preheating your oven to 350 degrees F to bake for 40 minutes.
5. In a large bowl or the pot you cooked the shells in, mix the 3 cups Mild Cheddar Cheese to the shells with a wooden spoon very well.
(Try to fill all the shells with cheese)
6. Now, add the rue and that additional 1/2 cup of milk and stir everything together well.
7. When all is well blended, pour this soupy concoction into a 1.5 or 2 qt casserole dish and cover the top with the 2 cups of Sharp Cheddar Cheese.
8. Bake, uncovered at 350, for about 40 minutes or until the edges start to turn a golden brown.
9. When done, remove to cool a bit and serve.
Straight out of the oven and HOT! (2 qt casserole dish) Just had to eat a helping...
Enjoy!
Got about 20 minutes to go on it and I'm diggin' in. 
