Comfort-food

This past Saturday, a hurricane came through and it was super cold, rainy and windy here. The perfect dark and dreary day for home-made mac and cheese.

Also, the weather gave me a good excuse to use up the hodge-podge of cheese in our fridge. I ended up with a combo of dill havarti, gouda, cheddar, jack, cheddar with horseradish, and some other blend. Came out amazing.

1 box (1lb?) of pasta - I love Bertoli Plus.
4 TBSP butter
4 TBSP flour
2 cups milk (give or take)
Cheese - a bunch
Head of brocolli
Crackers - maybe one sleeve

Directions:
1. Make pasta according to box, but leave a tad al-dente
2. Chop up the brocolli - during the last min of cooking the pasta, throw the brocolli in there.
3. Melt butter in large sauce pan (or if you're lazy like I am, make the pasta, drain, then use the same pot)
4. Add flour to melted butter and stir up quick
5. Add milk a bit at a time, stirring
6. Keep stirring until mixture thickens up.
7. Add cheese - I like to at least crumble it a bit so it melts faster, but I don't think you *need* to bother shredding the cheese.
8. Keep mixing.
9. Take off heat, add pasta, mix well and dump into a pan.
10. Top with crumbled crackers, spray with some cooking spray, cover with tin foil and bake for about 25 min. Remove foil and bake another 5-10 til crackers are browned.

Perfecto!