Macaroni Gratin Recipe from Food & Wine (This deliciously moist macaroni gratin is a far cry from American macaroni and cheese. Chef Benoît Guichard cooks the pasta in milk, then cools the cooking liquid down with ice cubes, a technique that keeps the macaroni from drying out. The dish can be served as a main-course pasta for four with a salad or as an accompaniment to roasted meats or poultry.)
Bucatini All’Amatriciana from Anne Burrell’s Cook Like a Rock Star cookbook, 5 of 5 Stars 47 Reviews @ Food Network. Note: Uses 8 oz. guanciale (Anne says ok to sub combo pancetta & prosciutto if no guanciale), diced onions, red pepper flakes, canned San Marzano tomatoes and Parmesan cheese.