i consider mac+cheese the quintessential (not)recipe. endless adaptations depending on pasta shapes, milks, what cheeses i have on hand, and what seasonings i'm in the mood for.
today's indulgence included both whole milk and full-fat buttermilk, a variety of cheddars, a little cayenne kick, and some toasted, garlicky crumbs from my homemade white bread.
i scooped some out and plopped it next to a half-rack of ribs because i ate a bunch plants yesterday. that's how it works, right?