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Updating the classic.

• 1 pound macaroni, cooked al dente
  
• 1/4 cup (1/2 stick) margarine
  
• 1/4 cup all-purpose flour
  
• 1 teaspoon dry mustard
  
• 1 teaspoon salt
  
• 1/4 teaspoon black pepper
  
• 1 teaspoon celery seeds
  
• 3 cups milk
  
• 12 ounces sharp Cheddar cheese
  
• 8 ounces cream cheese
  
• 1 cup roasted red peppers
  
• 1/4 cup chives (she used more)
  
• Parsley and stuffed olives for garnish (optional)

  Topping:

  1/4 cup plain bread crumbs, toasted slightly in skillet

  1/2 stick margarine, melted

Cook macaroni and make sauce as follows: Melt margarine and add flour mixed well with milk and seasonings. Cook over moderate heat, stirring constantly. After it is thickened, add shredded cheese and cream cheese and blend well. Gently add macaroni, peppers and chives. Put into 2 casseroles. Divide crumbs and place on top of each casserole. Drizzle with margarine. Bake at 350 degrees for 35 to 45 minutes.

Note: One casserole can be frozen for a busy day. Add a salad and a green vegetable and you have a complete meal. "I would suggest a low-calorie vegetable like broccoli," she advised.

Thursday, October 10, 2002