Mac and Cheese

It's 90+ degrees outside and we're at home making macaroni and cheese.  We have some guests coming to dinner tonight, one of whom is six and ostensibly the reason for the macaroni and cheese.  Truthfully though he would prefer the stuff from the the blue box, there's no guarantee that he'll even eat the homemade stuff.  But, it's been a long couple of weeks and this is the first evening we've had off in a while leading into the first day off in over two weeks and we're beat, mentally and physically.  So, although there will be slow cooked ribs glazed under the broiler, chips and salsa, a very fresh bean and vegetable salad, leftover banana cream pie and Guinness chocolate cake...we're focused on the mac and cheese.  We don't have everything we'd use in an ideal situation but we do have aged Vermont cheddar, hot sauce, organic milk and elbows.  Although I'll definitely devour a rib or two, macaroni and cheese and a cold beer are definitely dancing on my horizon.