Not-from-a-Box Macaroni and Cheese

This is a great standard mac and cheese recipe. It’d be wonderful for those who don’t know how to make homemade and need a little guidance, because if you follow the directions, you’ll end up with a wonderful, no-fail mac and cheese. This is pretty much the way we make ours, although we vary the cheese we use. We used sharp Cheddar this time, as the directions state. It’s actually also very good with Velveeta, although I’ve never tried crushed saltines instead of bread crumbs. I do love it with tomato slices on top, but since we can’t get good tomatoes now, we didn’t do that. It might serve four or more as a side dish, but we ate it as our main course, so it was about the right amount for two, maybe three, if you’re not real hungry.