Macaroni

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.

Buttered steamed broccoli and carrots are great with this ultimate comfort food; end with grapes and cookies.

Nearly every cook in Newberry County makes his or her own rendition of Dunbar macaroni. In Gourmet's kitchens, we combined some favorite additions to the basic recipe to come up with this version.

"Every time I visit my sister in Los Angeles, we make a point of having dinner at Mimosa, a popular French bistro," writes Frances Candler Brown of Birmingham, Alabama. "I like to think I'm an adventurous diner, but my order there has become only too predictable: a glass of wine, a salad and the restaurant's delectable version of macaroni and cheese." This French take on macaroni and cheese has a nice assertive flavor.

Lighter, brighter flavors make this old-fashioned salad new again.

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.