A truly American dish that is often overlooked when compiling such a list is macaroni and cheese.  Granted it is a combination of influences from Italy (macaroni) and England (Cheddar cheese), but the dish dates back to Thomas Jefferson in America.

Yolanda Cartwright, an excellent cook from Lousiana, makes the recipe below (tested at JAF Systems Labs). It's fattening and laden with cholesterol. Enjoy!

serves 6

Ingredients

91/2 x 3 inch baking pan
2 8oz cans of Carnation canned milk
2 medium eggs or 1 large egg
16oz Mexican blend cheese - Mozzarella, and other 3, shredded
12 oz Cheddar and Swiss together (6 each), shredded
salt and pepper to taste
1 tablespoon butter, sliced into 6 slices
12oz box of elbow macaroni,
non-stick spray
3 cups water
1 tbsp vegetable oil
1 tsp chopped or diced onion or 1/2 tsp. onion powder

Boil the macaroni  in 3 cups of water and 1tbsp of vegetable oil. Be careful not to overcook. Cook elbows for approximately 7-10 minutes. Drain and rinse macaroni in cold water. Wait 2 minutes.

Meanwhile, in a bowl, mix the milk, eggs, onion or onion powder, salt and pepper. Blend well.

Preheat the oven to 375 degrees F.

Spray the bottom of another large, 91/2x3 inch baking pan with non-stick spray. After the noodles are finished, place the macaroni  evenly in the pan.  Add the 16oz of 4 Mexican cheeses (total) to the noodles. Sprinkle the cheese  over the top of the noodles. Gently mix the cheese with the macaroni  to evenly distribute it  and avoid clumps.

Stir the milk/egg mixture into the pan, completely covering all macaroni  with the milk. Add more canned milk if macaroni  are not completely covered.

Evenly distribute the Cheddar and Swiss over the top of the macaroni. Cut the butter into 4 slices, and add a slice to each corner of the pan.  Cover with a lid or aluminum foil. Cook for 30 minutes. Remove lid or aluminum foil, and return pan to the oven for 5-10 minutes more.

Let sit for 5 minutes before serving.