mac and fucking cheese!

yaaay!  tis the season.  crisp fall air, cool house so i can both boil water, sauce, and use the oven for an hour, plus its mac and cheese.  do you need a reason?  no.  but how bout a recipe i adapted from here:

crispy edged sour cream mac&cheese

1 box short pasta
1/4 C butter
1/2 C flour
2 1/2 C soy milk
1/4 C parmesan cheese [fake kraft is ok]
1 teas ground mustard
1 T salt
2 T pepper
1 C fat free sour cream
2 C extra sharp cheddar

boil pasta molto al dente, drain, and set aside.  heat butter in 1/2 C soy milk until melted.  stir in 1 T flour at a time until well mixed, slowly adding soy milk to avoid flour chunks.  add parmesan, mustard, s&p, and heat until boiling.  remove from heat and stir in sour cream and 1 1/2 C cheese.  pour over pasta and mix carefully.  spray 9x13 pan with nonstick coating and pour pasta in.  top with remaining cheese and bake at 350 for one hour until bubbling and crisp on the edges.  [yield: 8 large servings]

 pretty produce [eggplant and tomatoes from el jardin]

 homemade garlic basil marinara

 frank overseeing his domain

 roasted broccoli and cauliflower with white balsamic vinegar

fin.