In article .com>,
"Nancy2" > wrote:

> That Kraft stuff makes me gag. But good home-made macaroni & cheese
> (why do people say "macaroni cheese," instead of "macaroni and cheese?"
> It doesn't make sense) is hard to beat - good cheddar, shredded and
> melted into a white sauce, with some paprika (or drops of Tabasco),
> pepper, diced onion, mixed with cooked macaroni and topped off with
> buttered fresh bread crumbs, and then baked in the oven until the
> crumbs are light brown and the sauce is bubbly - heavenly.

Absolutely! I've tried making some of the stove top versions, but we
all love the baked in the oven, buttered bread crumb kind.

> One poster says "...with dinner." We always had it as the main dish,
> not a side dish.

We do, too. We usually serve it with a salad and a fruit salad, to
counteract all the fat.

> I've never seen it on a menu, even in a home-style diner, here in Iowa.
> There may be places that have it, but I've never noticed it.

I've only heard of it in chain restaurants and in overpriced,
hoity-toity places that are trying to look like they have anything to do
with normal people. Other than that, never seen it at a restaurant.

Regards,
Ranee

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"She seeks wool and flax, and works with willing hands." Prov 31:13

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