Steve Wertz wrote:

> On Wed, 20 Sep 2006 22:55:10 -0700, Joseph Littleshoes wrote:
>
>
>>Such as macaroni au Gratin, Macaroni creme aux truffes, macaroni a
>>lItalienne, a la Milanaise, Nantua, a la napolitaine, a la Sicilienne,
>>aux truffes blances.
>
>
> Pasta with an alfredo sauce is basically a mac and cheese dish (a
> good alfredo has a fair amount of Parmesan cheese in it)
>
> -sw

Macaroni 'au jus' is good also and im quite fond of it 'au beurre' with
either brown butter flavoured with a bit of vinegar, capers and black
pepper, or a nice garlic butter is good on macaroni also.
---
JL