What's for dinner tonight? Mac & Cheese! Real homemade, not the type that comes in a box. The boxed kind has its place, but not tonight. I want the good stuff. I know I have written about mac & cheese before, but it has been a long time. (Even I could not be sure so I had to check my records. It has been a couple of years.) It is time for an update.

I have only changed this recipe a little to make it simpler and to put the emphasis on the cheese flavor. I use a mixture of half sharp cheddar and half mild cheddar grated blended together. I take one 8 ounce package of sharp cheddar and one 8 ounce package mild. I cut both cheeses into chunks and grind them together in a food processor. I then store the blend in the freezer for quick and easy use. I have also left out the onion in this recipe. You may add some onion powder if you want to.

Stir pasta into boiling salted water and cook stirring occasionally till al dente. When the pasta is done, pour into a colander and drain thoroughly. Leave the pasta in the colander and start the roux in the hot pasta pan. Drop the butter into the hot pan. When it is completely melted, stir in the flour. Place pan over the heat again to cook till the roux is bubbly and cooked through, about 3 minutes. Stir in the milk and continue to heat till the milk is thick. Add the cheese and stir well to mix thoroughly. Stir in the macaroni and mix well. Stir in more milk if you think it is too thick. You may serve this right from the pan like I do, or you may turn it out into a casserole dish and bake till the top is lightly browned.