This past weekend was full of glutenous indulgence (think mac 'n cheese followed by full-on super nachos and later pizza)... It all started when J, from La Boulange Bakery handed me an orange cinnamon morning bun on the house. I kept it in my bag for a little bit because for breakfast I had consumed a whole cup of coffee and monster blueberry muffin. Then I went home and baked this cheesy gooey deliciousness that is mac n cheese. I thought I'd make myself feel better by purchasing the multi-grain macaroni and adding some oven-baked broccoli. A blend of melted garlic cheese curd and pepperjack, and topped with leftover rye bread-turned breadcrumbs mixed with fresh sage and butter and it's heaven in your mouth.
Note: When making mac n cheese, it's really important to add your shredded cheese at the end of the period you've been simmering your butter and (soy)milk (right before you add in the macaroni) because if you stir it for as long as I did, the fats will separate and you'll have a big blob of cheese. Not that it's not a bad thing or anything. ;) Just a different consistency than you might imagine.