Last night, I couldn’t sleep. So instead I made homemade macaroni and cheese to eat for dinner tonight. At about 3 a.m., my journey began. Luckily for you, I took pictures to illustrate how exactly I make sleepy macaroni and cheese.

First melt some butter. Here is three tablespoons. That’s just about enough for about 3 cups of bechamel. With this butter, you’re making a roux, which is a thickening agent of equal parts fat and flour.

I then added three tablespoons of flour, and cooked this until it was a manila-envelope color. The roux will be bubbling - just make sure you don’t burn it.

Slowly add about three cups of milk, making sure you stir frequently. The roux should work its magic and turn the milk into a white sauce called bechamel.

While the sauce is being made, cook the pasta. Last night all I could find were rigatoni. So, that’s what I made.

After the bechamel is nice and thick — add the cheese. I used plain old mild cheddar leftover from the 2-pound bag K. brought over. You can use a combination of cheese. Just don’t use goat cheese, because goat cheese is evil.

Mix and let the cheese melt. Add black pepper, ground mustard and a shake or two of Worcestershire sauce, if desired.

Once the pasta is done, drain it.

Mix the cheese and the pasta together.

Put it into a greased casserole dish.

Top with extra shredded cheese.

Bake at 350-degrees for about 15 minutes or until the cheese on top is melty, bubbly and delicious-looking.