Original Macaroni And Cheese - (With Variations) - cooking recipe

Ingredients

1 1/2 cups fresh breadcrumbs (from 3oz firm textured sandwich bread)
2 tablespoons cold butter, cut into bits
1/4 cup grated parmesan cheese
4 cups chicken broth or 4 cups vegetable broth
1/8 teaspoon nutmeg or 1/8 teaspoon mace
2 cups elbow macaroni (8oz)
1 large egg yolk
1 3/4 cups shredded cheddar cheese

Preparation

Preheat the oven to 350. Coat the bottom of a 7x11-inch or 9-inch square baking dish with cooking spray.
In a food processor, combine the breadcrumbs, butter and parmesan. Pulse on and off until the butter is completely and evenly blended into the crumbs.
In medium saucepan, bring the broth and nutmeg to a boil over high heat. Stir in the macaroni, reduce the heat to a simmer and cook, stirring occasionally, until very tender, 8-10 minutes.
In a medium bowl, beat the egg yolk.
Reserving the cooking broth, drain the pasta. One tablespoon at a time, beat 1/4 cup of the reserved broth into the egg yolk. Add the pasta and toss to coat well.
Layer the macaroni into the baking dish in three layers, sprinkling with cheddar between each. End with a layer of cheddar, then top with the bread crumb mixture.
Bake for 16-18 minutes, until the crumb topping is nicely browned.
Italian-Ish Macaroni Gratin: Add 1/2 teaspoon dried basil and 1/2 teaspoon dried oregano to the breadcrumb. Increase the broth to 4 1/2 cups. Omit the nutmeg. Add 1/3 cup slivered sun-dried tomatoes when you cook the pasta. Add 1/2 cup minced fresh basil when you toss the pasta with the egg yolk. Use 1 cup cheddar and add 3/4 cup provolone.
Healthier Macaroni Gratin: Reduce the breadcrumbs to 1 cup. Use 4 teaspoons olive oil instead of butter. Use reduced-sodium broth. Use 1 1/2 cups whole wheat macaroni . Add 1 cup cut green beans to the pasta for the last 5 minutes of cooking. Use reduced-fat cheddar.
Turkey & Mac 'N' Cheese Casserole: Reduce the broth to 2 cups and the macaroni to 1 cup. Use a whole egg instead of an egg yolk. Beat 3/4 cup plain lowfat yogurt into the egg along with the 1/4 cup broth. Toss the macaroni with the yogurt mixture and 1 cup diced roast turkey, 1 cup peas and 1/4 cup minced chives or scallion greens. Layer with cheese and top with breadcrumbs as in the original recipe.
Mexi-Mac: Add 1/2 teaspoon cumin to the breadcrumb mixture. Omit the nutmeg. Add 1/2 cup minced Cilantro when you toss the drained pasta with the egg yolk. Use pepper jack instead of cheddar.