This evening we are going out for dinner, and I am guessing that it is unlikely that either of us will order a pasta dish. The first macaroni cheese of the week, made with broccoli, was therefore on the table for lunch. Aside from the fact that I am now in a food coma from too much stodge in the middle of the day, I have to say the meal was reasonably tasty. Plenty of paprika and cayenne pepper gave the cheese sauce a bit of a kick. This was a novel experience in that I can’t remember when I last cooked cheese sauce from scratch, although I’m sure I may have done once or twice. There are some good sauces out there which come in handy jars. I believe they are tasty and thick and don’t take endless simmering in a futile attempt to make them creamy. Funny that. I have to say I vastly underestimated the correct sizes of the pots and pans to use, and so had to keep trading up a size, so there is a mountain of washing up to be done. However, I’m sure we have the means, calorifically at least, to clean up. Maybe after a nap.
Anyway, please join us tomorrow for the next exciting installment in the Quartet of Mac-n-Cheeses: Mac-n-Smoked Gouda with Cauliflower. We can’t wait, you probably feel the same way.
(Did I mention I can’t stand cauliflower?)