Ten-Minute Mac and Cheese

Serves 3-4

Well, maybe eleven - the time depends entirely upon how long the pasta cooks. Start the cheese sauce when you put the water on to boil and it will be ready by the time the pasta is done; then combine the mezzani and sauce and ladle your creamy Mac into deep bowls. Macaroni and Cheese out of the box takes longer!

Chef DuFresne, who is a purist when it comes to Mac and Cheese, prepares this minimalist classic at his downtown New York restaurant, 71 Clinton Fresh Food. He doesn't recommend adding any salt, pepper, or spices, letting the pristine flavor of American cheese carry the dish.

½ pound mezzani, or substitute penne or shells
2 cups whole milk
15 slices American cheese, broken into small pieces
5 tsp. of cornstarch
2 tbsp. warm water
¼ cup toasted bread crumbs

1. Bring 4 quarts of water to a boil over high heat. Add the pasta and cook until al dente, 10 to 13 minutes.
2. Meanwhile, in a large saucepan over medium-high heat, bring the milk to a boil. Whisk in the cheese, lower the heat to medium, and cook until completely melted.
3. In a small bowl or cup, dissolve the cornstarch in the water and whisk it into the milk mixture; raise the heat to medium-high and bring the mixture to a boil, whisking occasionally. Remove from the heat and continue whisking until thickened slightly.
4. When the pasta is cooked, drain it well and pour it into the pot with the sauce, stirring to combine. Divide among three or four serving bowls, sprinkle with the toasted bread crumbs, and serve

Greek (and Organic) Macaroni and Cheese

Makes 4-6 servings

An amazing dish with lively colors and textures, this suggests a Greek salad transformed. Chef Pouillon of Nora and Asia Nora, in Washington, DC, uses only organic ingredients here in all the food she cooks, and they are worth seeking out when you shop. Feta contrasts with the sweet, juicy tomatoes and fresh spinach, and the herbs sing of Greece.

1 pound macaroni
½ pound spinach, washed and stemmed
1½ pounds crumbled feta cheese (about 6 cups)
2 1/3 cups whole milk
2 tbsp. fresh lemon juice
2/3 cup olive oil
1 tsp. kosher salt
2 tsp. freshly ground pepper
¾ tsp. minced fresh rosemary
2 tsp. minced fresh thyme
1 tbsp. finely chopped garlic
½ tsp. red pepper flakes, or to taste
½ cup pitted and coarsely chopped black olives
½ pound cherry tomatoes, halved
½ cup grated Parmesan cheese
¼ cup mixed chopped fresh herbs

1. Preheat oven to 350°F
2. Bring 6 quarts of salted water to a boil. Add the pasta and cook, stirring occasionally, until al dente, 8 to 10 minutes. Drain and place in a large mixing bowl.<[ServletException in:/ConsumerDirectStorefrontAssetStore/include/titleContent/titleContentBody.jsp] null'