DRESSED-UP MACARONI AND CHEESE

4 tbsp. butter
4 tbsp. flour
1 tsp. dry mustard
3 cups milk, heated
2 cups grated cheddar cheese, divided
Pinch of cayenne pepper
1 lb. elbow macaroni
Sundried tomatoes, optional
Gorgonzola cheese, optional
One 10-oz. package frozen green peas, optional
1/2 cup finely diced ham, optional
1 cup bread crumbs, optional

1. First make the white sauce. Melt the butter in a heavy saucepan. Stir in the flour and mustard and keep stirring over low heat, without letting the mixture brown, about 2 minutes. Stir in the milk until the sauce thickens. Bring to a boil, lower the heat and simmer for a few minutes. Add 2 cups of the cheese and the cayenne and remove from the heat.

2. Meanwhile, bring a large pot of water to a boil. Add the macaroni and cook for 3 to 5 minutes, until just cooked. Drain and put in a large bowl. Stir in the cheese sauce.

3. Butter two casseroles. Spoon half the macaroni into one. Add the optional tomatoes, Gorgonzola, peas and/or ham to the macaroni left in the bowl and pour this into the second casserole. Sprinkle the remaining cheddar over both casseroles, top with bread crumbs if you like, and bake in a 350-degree oven for half an hour, until the tops are brown and bubbling. Makes 6 to 8 servings.