MAC ’N’ CHEESE WITH A TWIST

12 oz. (3 cups) dry elbow macaroni*

2 Tbsp. butter

2 Tbsp. flour

2 cups milk

1 tsp. dried mustard

Salt and pepper, to taste

1-2 tomatoes, sliced thinly

2 cups grated cheddar cheese (preferably sharp) or similar

Fresh basil, for garnish (optional)

*or substitute penne, rigatoni or ziti

Serves two (with leftovers).

Preheat oven to 350 degrees F and grease a 9-by-9-inch (or equivalent) ovenproof baking dish. Cook macaroni according to package instructions until al dente (not soggy). Drain. While macaroni is cooking, make white sauce: Melt butter in a medium saucepan over medium heat until it begins to bubble. Sprinkle in flour about a half-tablespoon at a time, stirring constantly to blend. Add salt, pepper and mustard, and stir for another minute or so. Slowly add milk a little at a time, stirring constantly, until sauce is creamy and smooth. Add onehalf cup grated cheese, and stir until it’s melted and sauce thickens slightly. Combine sauce with macaroni, mix well, and place in greased baking dish. Sprinkle some of the grated cheese over the top to cover. Add tomato slices either whole or quartered; cover top as much as desired. Sprinkle remaining cheese on top. Bake for 20 to 30 minutes or until sauce and cheese begin to bubble. If you like crispy, goldenbrown cheese, broil for another 3 to 5 minutes, to taste. Garnish with a sprig of fresh basil, if you have it. Serve directly from baking dish.

PREPARATION: AT ANCHOR

TIME: 1 HOUR

DIFFICULTY: EASY