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@abart... YVW!

Rather than write out a long recipe, I'll just tell one unusual method I do: Boil one lb elbow mac in just enough salted water. When just about ready, instead of draining it, I add 1 packet of non-fat instant dry milk to the pot, making it contain 1 quart of milk. Basiclly I then mix in a roux mixture (cooked butter/flour/milk/sharp cheddar) more cheddar; sour cream. Season w/spec of nutmeg. Bake in very heavily buttered glass pan; sprinkle top with lots of buttered bread crumbs. Bake 375 for about 45 min. It comes out bubbly, crispy, buttery. My grandchildren's favorite. But I try not to make it too often. The calorie/cholestrol count of off the charts!

Stephanie Izard's recipe for macaroni & cheese:

Macaroni and Four Cheeses with Apples and Bacon Breadcrumbs

My favorites are Delilah's 7 as well and the Cheese Lovers 5 Cheese Mac and Cheese by Rick Massa from a Food Network challenge. THAT was reallly good. Now I'm going to have to make it tonight.

http://www.foodnetwork.com/recipes/cheese-lovers-5-cheese-mac-and-cheese-recipe/index.html

I usually make Tyler Florence's recipe. I like it because you steep garlic and thyme in the milk you use to make the bechamel. I add more cheese than the recipe calls for but then I almost always do that no matter what I'm making.

The other thing I love about this is the bacon topping.

http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_35369_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html

Sometimes I serve provencal tomatoes on the side, more often I just slide a few of those suckers right on top on the mac and cheese. It's amazing how well the tomatoes compliment a rich mac and cheese by cutting through with their fresh acidity. Also, I like to top the tomatoes and sometimes the mac and cheese with panko crumbs tossed with parm, herbs and olive oil.

I don't think the link worked. Oops. Here is the url:

http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_67584_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html

I don't have just one recipe I follow, but I usually use Muenster as one of my cheeses, and I can't figure out why more people don't.

I also make a crumb topping with my own fresh bread processed until I like the size of the crumb (still fairly coarse.) Add some soft butter and olive or canola oil. This is great to add to so many things that I keep a jar in the fridge. Often I add some parmesan to it when I add it to a dish. The crumb is great sauted in a pan (even without the parm) and used as a topping for spaghetti for a side dish or snack.

Brussel Sprouts and Poached eggs it is :)

@dhorst your dinner sounds good - i love your choice of sides..... and @lauralie - roasted cauliflower with pinenuts and raisins is one of my favorites.... oddly enough, i'm writing from roscoe, ny the fly fishing capital .... senor pooch and i are in the camper. it's cold, rainy -- we're having a little wine with pistachio nuts right now. later we'll see if he's man enough to grill the steak. of course he's a rice nut, and i'm a salad nut, so we'll have fresh spinach with pea shoots.... i brought mr. babbo the oldest of the doggies because his eye needs tending to these days. he'll have a little steak dinner, too. maybe tomorrow it will clear up a little.

if it were me (and perhaps I will steal your idea), I would go for the sprouts.

I still have no idea. One of the following:

1. Jerk Mahi Sandiwches w/spinach, apple and blue cheese side salad

2. Roasted Brussel sprouts w/poached egg and parmesan

Help me decide!

@CJ McD - I'm drooling reading about your menu for tonight.