The Brook opened in 1945. I remember it many years later, there was a great bookstore there. <b>I must try it!!</b> <br /><br />My favorite mac and cheese recipe, from the New York Times:<br /><br />2 tablespoons butter<br />1 cup cottage cheese (not lowfat)<br />2 cups milk (not skim)<br />1 teaspoon dry mustard<br />Pinch cayenne<br />Pinch freshly grated nutmeg<br />½ teaspoon salt<br />¼ teaspoon freshly ground black pepper<br />1 pound sharp or extra-sharp cheddar cheese, grated<br />½ pound elbow pasta, uncooked. <br /><br />1. Heat oven to 375 degrees and position an oven rack in upper third of oven. Use 1 tablespoon butter to butter a 9-inch round or square baking pan.<br /><br />2. In a blender, purée cottage cheese, milk, mustard, cayenne, nutmeg and salt and pepper together. Reserve ¼ cup grated cheese for topping. In a large bowl, combine remaining grated cheese, milk mixture and uncooked pasta. Pour into prepared pan, cover tightly with foil and bake 30 minutes. <br /><br />3. Uncover pan, stir gently, sprinkle with reserved cheese and dot with remaining tablespoon butter. Bake, uncovered, 30 minutes more, until browned. Let cool at least 15 minutes before serving.