V: Macaroni and Cheese

This is more of a fly by the seat of your pants, use whatever you've got recipe. It's always different but always good. The following proportions would suffice for a loaf pan sized portion.

3 T butter
3 T flour
1/3 - 1/2 lb macaroni (shells are best)
3/4 cup milk (heavier is better but I only ever have 1% around)
3/4 grated cheese (I usually have cheddar and something else.. Blue, swiss, muenster, montery jack.. anything)
2 T bread crumbs (italian) or crushed ritz crackers
1 t grated paremsan cheese
salt and pepper

Cook the macaroni as per instructions on box while making the sauce. Only cook to al dente as the pasta will keep cooking in the cheese sauce. In a separate pot, melt butter and whisk in flour, allowing to cook till nutty smelling (ie making a classic roux). Add in milk and heat till tiny bubbles form along the sides of the pot. Take off heat and stir in cheese until melted. Add salt and pepper to taste. Combine macaroni and cheese sauce and pour into loaf pan. Sprinkle bread crumbs and parmesan on top and place in oven (toaster oven if you've got one!) at 350* until golden brown on top and thickened in the middle (you can tell by jiggling it) about 12-17 minutes. Serve as is or with a little tabasco sauce.