Instructions: This is a very unique and delectable version of macaroni and cheese. I found the original recipe in a book about Marjorie Rawlingss cooking ... At this point, I no longer recall the ways in which I adapted it.

Cook macaroni. Pour water into 2-quart saucepan. Bring to a boil. Add macaroni and salt. Cook 7 minutes. Turn off flame under pot and drain macaroni in colander or strainer. (Do not rinse.) Set aside.

Preheat oven to 400 degrees F.

Rub 1 tablespoon of the margarine over bottom and sides of 1-quart ovenproof casserole. Set aside.

Prepare sauce. Put another tablespoon of the margarine into 1 1/2 quart saucepan. Cook over low flame until melted. Add onion. Continue cooking over low flame until transparent (about 5 minutes). Sprinkle with flour.

Stir with wire whisk until thoroughly incorporated. Stir in garlic, mustard, basil, oregano, thyme, and pepper. While stirring constantly with wire whisk, gradually add cream. Cook until thickened (consistency of a sauce). Turn off flame under pot.

Finalize macaroni mixture. Add 3/4 cup of the cheese to sauce in pan. Stir until melted. Stir in drained macaroni. Pour into greased casserole. Evenly sprinkle remaining 1/4 cup cheese over top.

Prepare breadcrumb topping. Melt remaining 4 tablespoons margarine in small pan. Add bread crumbs. Cook, stirring frequently, until golden brown. Turn off flame under pot. Evenly sprinkle buttered crumbs over casserole.

Bake, uncovered, until bubbly and golden brown (20 minutes).

Serve hot, as a side dish.

Yield: 4 servings

NB: This doubles perfectly However, the leftover portions dried up

(although well-covered) and did not reheat well - so try to make only as much as you will eat at one sitting ... Otherwise, I would suggest adding additional cheese, and/or perhaps some sour cream.

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