Old Fashioned Mac'n Cheese
The kids will love you for making this dish
and so will the adults!

1 lb. elbow macaroni
1 quart of milk
8 Tbls. (1 stick) unsalted butter, divided
1/2 cup unbleached all-purpose flour
12 oz. Gruyere cheese, grated (4 cups)
8 oz. extra-sharp Cheddar, grated (2 cups)
1 tsp. salt
1/2 tsp. freshly ground black pepper
1/2 tsp. nutmeg
3/4 lb. fresh tomatoes
1 1/2 cups fresh white bread crumbs

Preheat the oven to 375°. Bring a large pot of salted water to boil. Add the macaroni and cook according to the directions on the package, 6-8 minutes. Drain well. Meanwhile, melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. Pull off the heat and continue to whisk while adding the milk. When all of the milk is incorporated, put back on the heat and continue to whisk until thickened and smooth. Turn off the heat and add the cheeses, salt, pepper and nutmeg. When incorporated, add the cooked macaroni and stir well. Pour into a 3-quart buttered baking dish.

Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, then combine with the fresh breadcrumbs and sprinkle on the top. Bake for 30 to 35 minutes or until the sauce is bubbly and the breadcrumbs are browned on top. Note: If making ahead, store covered in refrigerator until ready to bake. Add the tomatoes and breadcrumbs on top and bake for about 40-45 minutes.

8-10 plum tomatoes
3 Tbls. crumbled blue cheese
2 Tbls. sliced green onion
2 Tbls. mayonnaise or salad dressing
2 Tbls. dairy sour cream
1 tsp. snipped fresh basil
3/4 cup fresh or frozen whole kernel corn
1/4 cup water chestnuts, chopped

Cut tomatoes lengthwise in half. Scoop out pulp, leaving 1/4-inch-thick shells. Discard pulp. Place shells, cut sides down, on paper towels. Let stand while preparing filling.

For filling, combine blue cheese, green onion, mayonnaise or salad dressing, sour cream and basil. Stir in corn and water chestnuts.

To serve, spoon about one tablespoon of the filling into each tomato shell. Season with freshly ground pepper.

3/4 lb. shrimp, cooked, peeled and chopped
1 cup mayonnaise
3/4 tsp. curry powder
1 Tbls. minced onion
2 Tbls. chopped chutney (we use Major Grey's)
1 Tbls. lemon juice

Combine shrimp, mayonnaise, curry, onion, chutney and lemon juice. Chill until ready to serve. Serve with an assortment of crackers and chips. Yield: 2 cups.