Macaroni

A crisp, buttery crumb topping and a touch of curry make this variation special.

It is so easy and inexpensive to make this favorite dish from scratch.

It took me quite a while to remember a meal I used to loathe. You see, I was a kid who ate pickled herring and pig's feet with her dad. But my mom reminded me of the utter disdain with which I would greet the following meal, named for my brother's best friend, Eric Gisolfi. Eric has always been a hearty eater, but a picky one. This was one dish he never complained about. So, whenever he joined us for dinner I felt conflicted — fantastically happy that a new playmate would be joining us and absolutely devastated that I had to endure the ground meat and elbow macaroni so cherished by our guest. Try it out to see the mixed reviews you receive.

This recipe can be prepared in 45 minutes or less. The pickles add crunch and tangy flavor to an old-time favorite.

Even lean, mean depression-era macaroni and cheese was comforting, a tribute to the twin powers of carbohydrates and melted cheese, which are just as irresistible now as they were then. Some fans love the crunchy crust while others crave the creamy center. This lush and ultra-tangy millennium mac and cheese aims to please adherents of both schools of thought.

For a thicker, more traditional soup, replace all the green peas with a half cup of drained canned white beans.

A robust mix of white beans and macaroni in a light tomato sauce, ready to serve in under 30 minutes.

Prepared with eggs and baked until firm, this mac and cheese is terrific hearty fare for a cold winter night.

A wonderful first course, to be followed by roasted meat with vegetables. Pass some additional grated Parmesan cheese if you're not concerned about a few extra calories.

"My husband and I just returned from a trip to Italy," writes Kim Riemann of North Brunswick, New Jersey. "Of all the great meals we had there, a few stand out in my memory. One was at Buca Mario in Florence. The rosemary-scented bean soup was unforgettable." Serve this with a drizzle of olive oil and freshly grated Parmesan cheese, if desired.

Add a glass of rosé and some crusty Italian bread to make a perfect summer lunch.

A little grated Parmesan sprinkled on top is a nice addition.

Tingly mapo tofu meets cozy Midwestern chili mac in this one-pot dinner.

Meet your new picnic go-to. This tangy-coleslaw-meets-creamy-pasta-salad features a nutty sauce inspired by Japanese goma, or toasted sesame, dressing.

Muenster and Fontina are pretty soft cheeses and can be difficult to grate, so just stick both in the freezer 10 minutes to let them firm up before starting.