1 1/2 cups elbow macaroni 1 tablespoon butter or margarine 1/4 cup all-purpose flour 3 cups low-fat (1%) milk 1 teaspoon dry mustard 1 teaspoon salt 1/4 teaspoon freshly ground pepper 1 Pinch ground red pepper 1/2 cup shredded sharp Cheddar cheese 2 tablespoons freshly grated Pecorino Romano cheese

A recipe for Macaroni Cheese - - Ingredients -

1. COAT a large nonstick skillet with PAM and heat. Add onion and bell pepper, saute for 5 minutes or until tender. Place onion mixture and macaroni in slow cooker sprayed with cooking spray.

Ingredients 570ml/1 pint milk ½ onion 6 whole black peppercorns 2 bay leaves 1 tsp thyme ½ tsp grated nutmeg 50g/2oz low-fat spread 25g/1oz flour salt and freshly ground black pepper 175g/6oz wholewheat macaroni 175g/6oz low-fat cheddar cheese, grated 1 tbsp chopped fresh parsley

And, because I only make them once a year, I don't futz around much. The purpose with these dishes is the exact opposite of experimentation. They're a way of asserting order in an unruly universe, an affirmation of tradition, a return to childhood in some cases. Consequently, this recipe

Cook the Macaroni in boiling water and make the cheese sauce (see below). Chop one Tomato finely and add it to the Sauce. Transfer to a casserole dish. Stir in the cooked Macaroni. Slice the other Tomato and lay slices on the top. Sprinkle with Grated Cheese and cook in the oven at 350F / 180C /