Serves 4-5 people:

Prepare ahead of time:

1. Soak 2 cups dried, cracked corn, such as Copes or organic equivalent and 1 & 3/4 cup of water or milk. Could also use buttermilk. Some fresh ground black pepper to taste.
   
   Optional: 1 teaspoon salt - unless you plan to use bacon (see below)
   
   Soak for at least 4 hours in refrigerator.


2. Grate a variety of at least 3 cheeses: sharp yellow cheddar, Parmesan, Gruyere (or equivalents). You'll want about 8 oz total. Mix together and store in fridge until ready to use.

When ready to assemble and bake:

1. Preheat oven to 375 degrees


2. Bread or rice cracker crumbs - 1/2 cup, buttered
   Optional: Bacon: Fry until crisp 3-4 slices of bacon. Drain on paper towel, crumble and set aside for topping. Reserve bacon fat.


3. Make Bechamel or white sauce - 1 cup


4. Into a skillet put 2 tablespoons butter and the Bechamel/white sauce -
   NOTE: If using bacon, use the skillet with the bacon fat in it and skip the butter.


5. Stir until hot.


6. Add cheese mixture a small amount at a time, stir until hot and bubbly.


7. Add about 1/4 teaspoon ground nutmeg.


8. If skillet is oven-proof, skip buttering a baking dish. Otherwise, butter/grease a 9x9 inch or equivalent baking dish. Pour mixture into it.


9. Top Corn-aroni/Cheese mixture with reserved buttered crumbs - and, optional bacon bits.


10. Bake uncovered for about 30 minutes or until crumb topping is lightly browned.

Serve immediately.

NOTES

1. Cheeses I used, because I am allergic to cow dairy - (All these cheeses came from Whole Foods Market)
   
   Manchego El Trigal hard goat - 1 oz
   Woolwich Dairy goat mozzarella - 4 oz
   Cacio de Roma sheep - 4 oz
   Whole Foods "Goat Cheese Crumbled" (from Wisconsin - 3 oz - tastes like an unsalted feta)
   
   Since none of these cheeses are yellow, you could add some ground turmeric for color.


2. In place of Bechamel/white sauce, I used 1/2 cup Thai Kitchen organic regular coconut milk and 1/2 cup coconut juice.


3. I used both salt and the bacon fat. Too salty, so I cut some cherry tomatoes in half and sprinkled several over each serving, to help cut the salty taste.


4. You can add chopped parsley, or other green leafy herbs, to the mixture before baking. A handful of finely shredded carrots might make a pretty addition, also.


5. My recipe is hybridized using Kelsey's Essentials (Cooking Channel) Macaroni and Cheese, and the cookbook, "Joy of Cooking" Macaroni and Cheese. Kelsey uses the bacon, nutmeg, and Bechamel sauce, plus the parsley. The suggested 3 cheeses are hers, also. She bakes at 400 degrees; Joy of Cooking at 350 degrees. I compromised at 375!