We decided to celebrate “World Vegetarian Day” yesterday with a hearty vegetarian entree. This macaroni is cheesy and crusty and saucy and flavorful and not terribly difficult or time-consuming. I grated the cheese and tore up the bread a little earlier in the day, to get it to come together even more quickly. I also microwaved the milk in a large, glass batter bowl (about 3 minutes,) which was a little quicker and more “hands off” than waiting for it to warm up in a saucepan. Recipe here. I added a couple of pinches of dried herbs (parsley, oregano and basil) to both the breadcrumbs and the cheese sauce and also a bit of dry mustard powder to the sauce.