Start a pot of pasta water on the stove, and it boils down to this: You can make macaroni and cheese 365 days a year and never do it the same way twice.
With a nearly infinite array of potential components, this most American of comfort foods also can be Mexican, Indian, Italian, Greek, French or any cuisine in which cheese is a given. Even a modestly stocked pantry allows you to grab and get going. Flour and butter become a roux, the roux becomes a bechamel, the bechamel becomes a cheese sauce, and dinner is not far away.
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Source: http://feeds.washingtonpost.com/click.phdo?i=1ad0e425fb0519a8381766f254c921e1
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