Mac & Cheese

Fans of my meatball sub recipe are in for a real treat tonight. I present to you, my recipe for macaroni and cheese, the ultimate comfort food!

INGREDIENTS:
8 oz (approx.) of pasta (shells, by preference)
1 lb chedd-arrrrr cheese, shredded
A bit of Monterey Jack cheese, shredded
1 medium onion, chopped
several cloves of garlic
sun-dried tomatoes in olive oil
Bread crumbs
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DIRECTIONS:
Preheat oven to 375 degrees F (or 325, if you're using our stove).
Boil water.
Add pasta to boiling water, accidentally use 12 oz instead of 8.
Cook pasta until done.
Place pasta in a baking dish.
Realize you used way too much pasta, store the remainder for later use.
Add cheese.
Chop up the onion.
The fumes, they burn my eyes!
Add the chopped-up onion, washing hands vigorously afterward.
Add sun-dried tomatoes, and some of the olive oil they came in.
Chop up the garlic, and add it to the mixture.
Open the door to vent the onion fumes.
Get yelled at for 'heating the outdoors'.
Realize the baking dish is too small. Oh well, we'll deal.
Mix everything together, sprinkle bread crumbs on top.
Bake in oven for about an hour, constantly worrying about how it will turn out.
Finally, serve and enjoy.