Tonight we had a rotisserie chicken, yep that kind from the grocery store, complemented by homemade mac and cheese and roasted zucchini.   The zucchini also came from the farmers market this week and was far superior to what I’ve been buying at the local grocery.  I was planning to make shrimp, but decided to be lazy instead and picked up the chicken.  They’re such a good bargain, at least when you find them for $5, and generally pretty amazingly consistent.  I’d always prefer to have roasted a chicken myself, but that involves a very hot oven and a long period of time.

I love mac and cheese, of course in typical kid fashion my daughter took one look and pronounced it “disgusting.”  After a few encouraging works, she did take a bite and pronounced it “totally yum.”  The littler one didn’t care much for it, but grown ups generally think its great.

Homemade Mac and Cheese

3 c. milk

1/2 white onion

4 tbsps butter

4 tbsps flour

3 c. shredded extra sharp cheddar

kosher salt

fresh ground pepper

dash of nutmeg

4 tsps Madeira wine

16 oz box small elbow macaroni

In a saucepan over medium heat, place the onion in the milk and warm to a simmer.  Remove from heat and let sit 10-15 minutes.

In a large saucepan, melt the butter, add flour and cook 1-2 minutes, stirring continuously.  Remove the onion from the milk, and slowly pour the milk into butter and flour, whisking continuously.  Heat on medium-high heat, 4-5 minutes or until thickened.  Add one cup of the cheese and stir until melted.  Season to taste with salt and pepper, add a dash of nutmeg and Madeira.  Stir to combine.

Meanwhile, cook the pasta in salted water until cooked al dente.  Drain pasta and place in a buttered casserole.  Spoon sauce over pasta, stir.  Top with cheese and breadcrumbs.  Bake in a 325 degree oven 25 minutes or until bubbly.