Broccoli Cheddar Mac 'n Cheese

This wasn't on today's plan, but it really felt like mac'n'cheese today”fall is a-comin'.

• I thought there was a trifle too much worcestershire sauce. It tends to overpower.

• I probably used only 2 cups of milk, although I heated 3 cups. It seemed like too much, and I think it would have been.

• A bunch of broccoli is pretty vague. Judging by the picture I used more. (I think I had 4 cups of florets.)

• I used only 7oz of pasta, but two of us did a pretty good job on it. There will be a small serving each for lunch in the next days.

When it's very cold and only self-indulgent comfort will do, along comes Elise with this sop to one's conscience-- a (relatively) healthy version of good old macaroni and cheese. I found it necessary to amp up the seasoning a bit and I was fairly generous with the broccoli, but this was delicious. And, happily, the leftovers heated up beautifully the next day and were, perhaps, even better the second time around. And this goes very quickly--I steamed my broccoli over the boiling pasta water while I put together the cheese sauce. A few minutes under the broiler and it's (almost) guilt-free self-indulgence time.