Mac&Broc&Cheese

I made this dish over a week ago and have been attempting to blog it ever since, without success.  The truth is, I didn't like it very much, and I just haven't been able to admit that.  But the point of this blog is not to document every recipe I make, whether it is delicious or not.  The point is to instruct my future cooking.  So here are some reminders to myself, the next time I make Mac&Cheese.

• You know how to make a cheese sauce and stir macaroni into it and brown breadcrumbs, so why the crap are you following a recipe?  Follow your instincts.
• You might want to try the other mac&cheese method - layering cheese and macaroni and pouring a custard-type sauce over it to thicken while it bakes, for which you might need a recipe, but before you do that please try the above.
• Do add mustard to your cheese sauce, and a bit of cayenne (but not too much)
• Add broccoli to cooking mac 3 minutes before it's done cooking to begin cooking process.
• Use sharp cheese.  You don't need a ton of it as long as it's sharp.  (Also, don't use a gooey cheese - remember that time you tried this with gouda?)
• I know you know this but I'm just going to remind you - use actual milk.  Don't use soymilk, and save the cheesy-beer sauce for toast.

I think that's enough for now.  I'm sure we'll revisit this all soon.