Recipe Friday!

Wow!  This is my 100th post! Seems like I just started doing this yesterday!

Today I am sharing a comfort recipe with you.  Macaroni and Cheese.  As you will see from the directions, this is a very forgiving recipe, and one you can experiment with.  Enjoy!

Macaroni and Cheese
1 box macaroni (can be shells, bow ties, whatever shape you want!)
8 oz cheddar cheese, shredded or cubed (or more-- I use more)- see recipe for hints on the cheese
1-2 cups milk (I have taken to using Half 'n' Half as it is creamier)
1 stick butter
1 onion, finely chopped (optional)
1-2 Tbsp flour (or cornstarch)

Preheat oven to 350.

Boil your macaroni until cooked the way you like it and drain.  In the meantime, in a saucepan, melt butter.  Brown onions. Add 1 Tbsp flour (if not using onions, go straight to the flour once the butter has melted).  Add milk (I use a 10 inch skillet, and fill it about halfway with half and half.)  Add cheese.  (I use cubed, as it is easier and quicker for me to cube cheese than shred it, but it takes a bit longer to melt.  I use extra sharp (or sharper) cheddar.  Sometimes I'll add horseradish cheddar or some pepper jack to give it a kick.  I always keep several cubes out to mix in unmelted- this gives you pockets of cheese after it's cooked.)  Cook until cheese is melted.  Pour macaroni into a greased casserole dish (mine is about 4" deep).  Mix cheese sauce through.  Add remaining chunks of cheese (if desired) and mix through.  Put in oven, uncovered, and bake for about 45-60 minutes (top will be golden brown.)

Serve with your favorite vegetables.  I find it good with spinach, broccoli, cauliflower, and carrots.