I have made the Homemade Macaroni and Cheese, p 263, numerous times. It’s definitely a hit in my family and for every guest I’ve made it for. I usually add a little dried mustard and quite a bit of fresh cracked pepper, restaurant-style. I have used different types of cheese, whatever I have on hand, usually it’s Kraft Classic Melts (American and Cheddar mixed shredded). I have made it with or without the bread crumb topping, and it’s good both ways.
`How do you know I'm mad?' said Alice.
`You must be,' said the Cat, `or you wouldn't have come here.'