I’d had macaroni and cheese on my mind for a while, and last night seemed to be conducive… there was a slight chill in the air, a harbinger of autumn weather to come, which always makes me want comfort foods such as this. My plan was to use and review a published recipe: Alton Brown’s “Baked Macaroni and Cheese” from Good Eats. I started waffling on that plan at lunchtime when, in a pasta fugue, I cooked the macaroni for supper, too (I had to have macaroni salad, for some reason.) Pasta salad, nice and simple, is wonderful; however, if I’m going to make plain-jane mac ‘n cheese, I might as well buy a box of the blue stuff, and not spend a couple of hours and five times the money on it, ya know? Homemade mac n’ cheese should always, always be over the top!