Homemade Mac-N-Cheese

Now there's a promise of spring if I've ever seen one.

Um, no, Mama, I wouldn't be eating butter with a spoon.

This photo I couldn't resist sharing. Remember Fern's visit of last week? This was her enchanted fairy-inspired hairdo. (With the merest hint of rabbit ears.)

And now, a recipe for my homemade macaroni and cheese. Obligatory aside: Does anyone else get a little itch under their nose when something-"n"-something is on the menu? Just a little twitch of spelling snob annoyance? Anyone?

Okay then. Here's my [family]famous macaroni and cheese recipe. Gratuitous aside: Recently on a trip to the coast Grace Hannah ordered macaroni and cheese in a [statewide]famous restaurant. She cried silent tears of exhaustion and disbelief when it was served to her -- orange as a Hawaiian sunset with clumps of unidentified alien cheese powder still clinging to the edges of the bowl.

Miri's Homemade Macaroni and Cheese

12- to 16-ounch package of macaroni noodles

1/2 pound sharp cheddar cheese, cut in 1-inch cubes

1/2 cup chicken stock

1/4 cup (appx) milk or cream

2 T flour

2 to 4 T butter

diced onions

minced garlic

Boil and drain noodles al dente. Set aside in a casserole dish. Preheat oven to 325.

In a cast iron or other heavy saucepan, saute onions and garlic in butter on medium until onions are translucent and garlic is golden brown. Whisk in flour to make a paste. Continue whisking and add the chicken stock. Bring to a high simmer and stir in cheese cubes, stirring pretty much constantly. It doesn't take very long to begin to melt them. As soon as they are melty lower the heat and stir in the milk or cream just until incorporated. Pour the whole mixture over the noodles in your casserole dish. Bake, covered, for 20 minutes. Sauce will thicken and you will not have leftovers. I sometimes add diced ham or small steamed broccoli pieces before baking. Yum! And not orange!