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
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.