By Kim Sunée
Macaroni & Cheese
Comfort yourself with this classic hearty combination, or create a new favorite with our suggested variations.
 
Mac and cheese lovers are divided: those who want it creamy and those who prefer more of an egg-custard consistency. Personally, I've found that what matters most is the quality of the cheese. Use the best you can find.

I love macaroni and cheese as a hearty side dish or simple main course with a fresh green salad. Leftovers are perfect for brunch, with slices of country ham and a grilled fresh tomato.

If you prefer another type of pasta, feel free to substitute, preferably with any pasta that has a corkscrew shape—it will hold the sauce better.

Here's another tip: Stirring hot pasta into the cheese helps the melting process. For a quicker stovetop version, just omit the breadcrumb topping.

BAKED MACARONI AND CHEESE

MAKES: 4 to 6 servings
Prep: 15 minutes
Cook: 40 minutes

1(8-ounce) package dried elbow macaroni or favorite pasta (about 2 1/4 cups,uncooked)
1/4 cup (4 tablespoons) butter
1/4 cup all-purpose flour
2 cups milk
1 tablespoon whole-grain Dijon mustard
1/4 to 1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon hot sauce
1 (8-ounce) package shredded sharp Cheddar cheese (about 2 cups)
2 tablespoons grated Parmigiano-Reggiano (optional)

Toppings (optional):
1/2 cup fresh breadcrumbs
2 tablespoons butter, melted

1. Preheat oven to 350°.

2. Cook macaroni according to package directions. Drain and set aside. Melt butter in a large heavy saucepan over low heat; add flour, stirring until smooth. Cook 3 to 5 minutes, stirring constantly. Turn heat to medium; gradually whisk in milk, and cook over medium heat, stirring or whisking constantly until thickened, about 10 minutes. Stir in pasta, mustard, and next 4 ingredients, stirring just until cheese begins to melt.

3. Pour pasta mixture into a lightly greased 13 x 9 inch baking dish. Sprinkle with Parmigiano-Reggiano or more Cheddar. If desired, top with fresh breadcrumbs, and drizzle evenly with melted butter.

4. Bake, uncovered, at 350° for 25 minutes or until bubbly and golden. Let stand 5 minutes before serving.
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