I'll save cooking for tomorrow. Been thinking about making baked mac n' cheese on Sunday. We'll see how that goes, since I've never made it from scratch before.

With only two of us, I usually buy some Stouffer's, but sometimes I get a little too much cheese on hand and need to use it before it goes bad. In this case, I will make a batch of Mac n' cheese. It is an easy dish to make. It is hard to make a small batch, so I usually end up with enough for two or three more meals. I put extra in those little black Stouffer dishes, which I have saved. I cover it with foil. then freeze it. When I am ready to serve it, I take off the cover and put in a 375 degree oven. It usually needs a stir or two when heating. The extra servings don't last long around here.

whose recipe are you using?

1 pound pasta, any shape
1 1/2 cups whole or 2% milk
2 tablespoons all-purpose flour
2 to 3 cups shredded cheese, like cheddar, Monterey Jack, or Colby
1/2 teaspoon salt
1/4 teaspoon powdered mustard

I have Vermont extra-sharp cheddar and pepper-Jack on hand (Monterey Jack with jalapeno). So, I figure, what the hell.

I use 1/2-1/2 ( 1/2 cream, 1/2 milk) when it comes to using dairy for cooking.

But now I need to buy a whole bird. Can't have mac 'n cheese without BBQ chicken, in my world.

And, I'll add broccoli to the mac 'n cheese - because I'm a broccoli slut.

i use alton brown's and the only difference is that he uses a bay leaf when he's bringing the dairy up to temp.

i'm assuming you're topping with bread crumbs or panko?

with a light spray of olive oil - to "fry" it in the oven.

(Bought a whole bird this morning, making stock now for later use.) Gonna fire up ye olde grill for BBQ chicken to go along with the mac n' cheese.

Carrots.

had to go shopping … and it was on the way …

a saute of green beans, mushrooms and red onion on the side.

i thought it was mostly passable, mom loved it.

We are sick here with a pretty bad cold. This is southern penicillin!