Dinner tonight was simple, at least the salad was and easy.  When I was out and about I picked up what I needed to make a simple Mac & Cheese for my husband for dinner.  It is one of his favorites, but it cannot be too complex or out of the ordinary.  It has to taste like the Mac & Cheese he grew up eating (sort of)

I thought we were going to have a simple green salad, but realized the greens were now brown and throwaway-able. But I had corn from the night before, lots of avocados (bag from Costco), and cherry tomatoes.  My way of finding a recipe for what I have, is to put them all in a search and see what happens.  Well, it seems that a corn, avocado, cherry tomato salad is quite common.

Here is what I came up with and I was wonderfully delicious.


2 Ears of left over corn – cut off kernels

1 Cup cut up cherry tomatoes of various colors.

2 Avocados, cut into 1/2 in cubes

2 TBS Champagne vinegar

1/4 Cup of your best EVOO ( Extra Virgin Olive Oil)

2 Tsp Dijon Mustard

3 cloves of garlic pushed through a garlic press.

A touch of pepper and tiny touch of salt

Mix it all together, put in a couple of pretty white bowls, so the colors show and enjoy.


I subscribe to about a dozen foodie newsletters and email lists, so get new ideas of what might be good every day.  Epicurious is one of the ones from which I receive daily ideas. This morning their Favorite Macaroni & Cheese Recipe arrived.  Since my husband is a big fan and this looked simple, we had it for dinner.

Serves 12
Cooking time = 40 minutes
Total Time = 1 hour


  1. For the topping:
    • 2 tablespoons unsalted butter, plus more for baking dish
    • 2 tablespoons extra-virgin olive oil
    • 2 cups panko (Japanese breadcrumbs)
    • 2 large garlic cloves, minced
    • 2 ounces finely grated Parmesan (about 1/2 cup)
    • 1/2 teaspoon kosher salt
  2. For the macaroni and sauce:
    • 2 teaspoons kosher salt, plus more
    • 1 pound dried elbow macaroni
    • 1/2 cup (1 stick) unsalted butter
    • 6 tablespoons all-purpose flour
    • 4 cups whole milk
    • 3/4 cup heavy cream
    • 1/2 teaspoon ground white pepper
    • 1 1/2 tablespoons mustard powder
    • 16 ounces coarsely grated extra-sharp cheddar (about 6 cups)
    • 2 ounces grated Parmesan (about 1/2 cup)
  3. Special equipment:
    • 9- by 13-inch baking dish ( I used an oval Le Creuset baking dish)


    1. Preheat oven to 400°F with rack in the middle of oven. Butter the baking dish.
  1. Make the topping:
    1. In a large skillet over medium heat, heat butter and oil until butter foam subsides. Add panko and garlic; cook, stirring, until crumbs are golden brown, 4–6 minutes. Transfer crumbs to a medium bowl, stir in Parmesan and salt, and set aside.
  2. Prepare the macaroni and sauce:
    1. Set a large, covered pot of salted water over high heat to boil. Add macaroni and cook until just al dente (avoid overcooking). Drain macaroni and set aside.
    2. In a large wide pot over medium-low heat, melt the butter. Sprinkle flour over butter, whisking to incorporate and make a roux. Cook, stirring constantly with a wooden spoon, until roux is light golden, about 4 minutes. Gradually pour in milk and cream, whisking constantly to incorporate and make a béchamel sauce. Raise heat to medium-high and bring sauce to a low boil, whisking constantly. Reduce to a simmer, whisking occasionally, and cook until béchamel sauce is thick and coats the back of a spoon, about 3 minutes more.
    3. Add 2 tsp. salt, pepper, and mustard powder. Add the cheeses in three batches, whisking until each addition is completely melted before adding more. Remove from heat.
    4. Add the drained macaroni to the pot with the cheese sauce and stir well to coat. Transfer macaroni mixture to the buttered baking dish and place on a rimmed baking sheet. Sprinkle topping evenly over macaroni and bake until golden and bubbling, 18–22 minutes. Let cool 15 minutes before serving.

It was a hit, but boy it made a lot.  So I made labels; Mikie’s Mac & Cheese and put a lot in our extra freezer!  Happy cooking and hope you all had as glorious a day as we did in the Pacific Northwest.