MacKenzie

Looks perfect, Garvin.:)

Back in the saddle, it must feel good to be outside grilling again and even better to taste grilled chicken and potatoes again.:)

Awesome.:)

Thanks everyone.:) Aussie I was just winging it yesterday and didn't follow a recipe. I just threw in some peppers as I have lots and need to use them up, also added some precooked onions, aged cheddar cheese. Here is my "go to recipe for Mac&Cheese. It is very very tasty. Mac & Cheese – my go to version http://www.epicurious.com/recipes/food/views/macaroni-and-cheese-51218810?mbid=nl_fig_09282015_Daily&CNDID=28466820 Makes 4 generous servings. · 3 tablespoons unsalted butter, plus more to grease the baking dish 1/2 C panko bread crumbs 12 ounces grated cheese, 9 ozs. Armstrong 2 year old Cheddar (Canadian Cheese), 3 ozs. Collier’s Powerful Welsh Cheddar Cheese(about 9 cups total) A handful of Bradbury’s Red Hot Mex cheese (British brand) 1/2 pound elbow macaroni 1 3/8 C whole milk (I used 2%) 1.5T all-purpose flour 3/4 teaspoons dry mustard 1/2 teaspoon fine sea salt 1/4 teaspoon freshly ground black pepper Preheat the oven to 350°F. Lightly butter a baking dish. Slightly higher in the grill. Melt 1.5T of the butter. Drizzle the bread crumbs with the melted butter, and toss to combine. Add a handful of grated cheese toss to combine, and set aside. Cook the elbow macaroni in salted water until al dente. Drain, without rinsing, then return them to the pot they were cooked in. Warm the milk just until it starts to steam and form tiny bubbles around its edges—be careful not to let the milk come to a boil. Remove from the heat. Set aside. In a medium saucepan over moderate heat, melt the remaining 1.5T of butter. Add the flour and stir the mixture together, scraping the bottom of the pan to prevent burning, just until it starts to turn a light brown color, about 3 minutes. Slowly add the warm milk and stir constantly until the sauce thickens, about 3 minutes. Remove from the heat and stir in the dry mustard, salt, and pepper. Add the remaining grated cheese and stir until it's completely melted. Adjust the seasoning to taste. Pour the cheese sauce over the cooked elbow macaroni and gently stir to coat the noodles in the sauce. Sprinkle some cayenne pepper into the mix. J Pour the macaroni and cheese into the prepared baking dish and top with the panko-cheese mixture. Bake until light golden brown and bubbling, about 30 minutes. Serve hot. Macaroni and cheese can be made ahead, put into the baking dish and cover, refrigerator for up to 2 days. Do not add the bread crumbs until ready to bake. Chilled Mac& Cheese will take longer than 30 minutes to cook.

Your nacho look lovely, Aussie. They look very appetizing.

Gee, I wonder what you are going to make with that new starter. [emoji4][emoji4][emoji4]

dstr, that pie looks and sounds perfect. :) That is a hot grill, in more ways than one.

Garvin, I know you had fun doing that cook and I bet you enjoyed every last bite.

Thanks Dozer and Tony. As a kid I loved cheese and molasses on crackers or bread. It works better for me than waffles and fried chicken.ROFL

Those ribs are looking really tasty.:)

I wanted something that would provide leftovers so Mac & Cheese it was. Ready for some bread crumbs, the KK is running at 350F. On the KK for about 35 mins. or so. Time is up. Ready to plate. Plated with molasses on a piece of sourdough bread.

Garvin, you are on a roll.:)

A squirrel on hormones.:)

Foton, it is parchment paper, it made it easy to slip the nachos onto the dinner plate. Aussie, I am anxious to see your twist.[emoji4]

Thanks everyone and Shuley, you are close, salami.

It certainly looks wonderful from here too. :)

As i was going past the veggie display I spotted broccoli and since I was going to do nachos I thought I'd better get a bunch. We all know how much Tony likes broccoli on nachos. It was a beauty day here and because the air was so warm we had fog over the snow. It was beautiful. Rolled out the Little one and it is nearly ready for the nachos. I told you it was fake news. Nachos on the KK. Baked @ 325-350F for about 20 mins. Taste test, unfortunately the bite is a little out of focus but that didn't affect the taste.:)

Dozer, that is ridiculous service or lack there of. In the end you did get a nice looking piece of meat.

I'll be anxious to see your cook, Garvin.:)

Neat, Aussie.

Awesome, dstr.

You won't see fried chicken on waffles around here.

Looks great, ck, beautiful.:)

It has to be good I notice that it is Canadian Pork.

I have been eyeing beef ribs in the freezer and after seeing that delicious cook, Aussie and a salad to die for I'm not sure how much longer I can hold out.:)