"Nancy2" > wrote

> But good home-made macaroni & cheese
> (why do people say "macaroni cheese," instead of "macaroni and cheese?"
> It doesn't make sense) is hard to beat - good cheddar, shredded and
> melted into a white sauce, with some paprika (or drops of Tabasco),
> pepper, diced onion, mixed with cooked macaroni and topped off with
> buttered fresh bread crumbs, and then baked in the oven until the
> crumbs are light brown and the sauce is bubbly - heavenly.

That is precisely how I make my macaroni and cheese. The exception
being I add a decent amount of cayenne, as well.

> One poster says "...with dinner." We always had it as the main dish,
> not a side dish.

I never heard of it as a side dish until this here newsgroup.

> I've never seen it on a menu, even in a home-style diner, here in Iowa.
> There may be places that have it, but I've never noticed it.

I never see it on the menu, but I would be willing to bet it would
be on a diner menu. Who knows, maybe not.

I looked over my macaroni selection, I have a third pound of
small elbow, about a half pound of larger elbow, a whole pound
of ditalini, and some rotelle. I will cook whatever combination
separately and make a mac n cheese.

nancy