Macaroni

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.

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

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.

"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.

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.

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

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

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.

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.

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.