Mike's Kritharaki recipe: 1 broth cube (chicken or veggie) 50g butter or olive oil 250g kritharaki pasta 250 ml food cream (or substitute with full milk) + 500ml water 150g blue cheese 150-200g mushrooms garlic/oregano/black pepper/salt to taste. Mix everything in an oven safe bowl. Bake in 180C for about 1,5 hours or until it solidifies, stirring well every 30 minutes. If the pasta is soft but there's still free liquid, turn the oven off and leave the bowl in there for about 15 minutes.
This might seem odd to Italians but it works beautifully: the starchy rice, the sharp Cheddar, both are the perfect counterpoint for each other. I make this on days when I need to escape to the kitchen and have a good, quiet, relaxing and mindless 20 minutes staring into the middle distance and stirring. I heartily recommend it.