Better Together

I have been cooking quite a bit more than normal recently. I eat well, but cooking for one has never been my idea of a good time.
Last week I made gluten free spinach lasagna. Dave was working ridiculously long hours during restaurant week here in Charlotte and I wanted him to have some real food to eat when he got home. (He tends to miss meals when he is working.) It was delicious, but I forgot to take a picture. I also realized that I do not follow a recipe when I am cooking, so I don't have a recipe to share either. I will do better.

Sunday Dave and I cooked together for the first time in a long time. I will help Dave (when asked) while he is cooking, but he is the chef, so I am usually hands off.
I wanted to make Baked Mac and Cheese since I have a long week and wanted something quick to reheat when I get home from school. Dave made the protein - originally going to be lamb, but we went with pork instead. The meal turned out great! I do not have a recipe for the Braised Pork with tomatoes and red wine, but the mac and cheese recipe is below.

The picture was an afterthought. Picture-taking is not my strength!

Gluten Free Baked Mac and Cheese

14 oz. Gluten Free Pasta (Farmo Penne)

Sauce:

4 tablespoons butter

4 tablespoons flour

2 cups milk

8 oz grated Cheddar

8 oz grated Monterey Jack

4 oz Italian cheese blend

1 teaspoon thick Worcestershire sauce

1/2 teaspoon Dijon mustard

1/2 teaspoon garlic powder

1/4 teaspoon smoked paprika

salt and pepper to taste

pinch of cayenne

Topping:

2 cups bread crumbs (buzzed up ends of udi's gf multigrain bread)

thyme

rosemary

salt

pepper

Cook pasta until al dente. Drain, coat with oil, and set aside.

While pasta is cooking make the cheese sauce.

 - melt butter over low heat, whisk in flour and cook for 1 minute, whisking constantly.

 - slowly whisk in milk. Increase heat and whisk until mixture bubbles and thickens.

 - add extra milk to thin sauce if it gets too thick

 - add the cheese, mustard, Worcestershire, spices and reduce heat to low.

 - stir until the mixture is smooth and creamy

Coat the inside of a baking dish with butter. Pour half of the pasta in the dish and cover with half of the cheese sauce. Put remaining pasta on top and cover with remaining cheese sauce.

Salt and pepper the top. Bake for 18 minutes until top is golden and bubbly.
Top with bread crumbs and bake another 5-7 minutes.
Let stand for five minutes before serving.