cook in the liquid from the dressing.
Bake on the center rack for 35 to 40 minutes. Carefully remove the foil and check a piece of macaroni from the center of the pan; it should be just tender. If the pasta still seems a bit firm and looks dry on top, pour up to 1/2 cup water evenly over the pasta, re-cover with foil, and bake for another 10 minutes.
Once the pasta is tender and most of the liquid is absorbed into the noodles and cheese, remove the foil and sprinkle the remaining 1/2 cup shredded mozzarella evenly over the top.
Return the uncovered pan to the oven and bake for 8 to 10 more minutes, or until the cheese on top is melted and lightly golden around the edges.
Let the macaroni rest for about 5 to 10
