Turns out that this Civil War-Era recipe makes a pretty perfect weeknight dinner of mac and cheese! It might take a little ...

A rich cheese sauce made with Gruyere, white cheddar and Fontina gets mixed with elbow macaroni, and then topped with Parmigiano-Reggiano and panko before going under the broiler for two minutes.

Pour the macaroni and cheese mixture into the prepared baking dish. In a small saucepan, melt the remaining 1/2 stick — 4 ...

Preheat the oven to 425 degrees F. Spray an 8×8-inch baking dish with cooking spray, and set it aside. Bring a large pot of salted water to a boil. Add the macaroni and cook according to the ...

Add the macaroni and cook ... until the cheese is melted. Season with pepper and stir once or twice. In a bowl, combine the Parmigiano and panko and sprinkle it over the pasta.