Macaroni and Cheese - Courtesy of Neil Salkind

(Author of Tests and Measurement for Those Who Think They Hate Tests and Measurement)

            I know. I know. There are a million of these floating around the web and don't get me wrong, I'm not going to tell you that this is the best or the creamiest or the most cheesy, or whatever. It’s just very, very good and especially so on a cold winter night with a salad and brownies for dessert.

1. Preheat the oven to 325 and grease a 9” x 13” pan.
2. Put up some water to boil to cook the 1 pound of good semolina based elbow, or some other small type, of macaroni. Cook it when you can until it’s al dente (firm to the bite). If it cooks too long, dump it and do it again.
3. Into a small saucepan, melt 3 tablespoons of butter and when melted, add two tablespoons of flour. Stir it around until it bubbles and cooks for a bit to get rid of the flour flavor.
4. Add to the roux (that’s what you did above), 2 cups of milk (whole, skim, your choice), some salt and pepper to taste and some fresh ground nutmeg. Let his simmer low for about 10 minutes. Don’t worry if it does not thicken.
5. Take about one pound of shredded good quality cheddar cheese, and alternate layers of the milk mixture, macaroni, cheese, ending with cheese on top.
6. Sprinkle breadcrumbs (don't buy the crummy ones from the store but make your own from stale or day old bread – preferably Italian or challah).
7. Dot with butter (no margarine please).
8. Bake for 45 minutes or until bubbly brown on top.
9. Serve hot and yum.