by OnSugar Blog
We all have an opinion on macaroni and cheese. OnSugar blogger Food Orleans keeps it simple and comforting in her by-heart recipe.
Most of us have a soft spot for good old macaroni and cheese, and personal preference usually depends on what we grew up eating at potlucks, church dinners, or our grandmother's table. Some folks insist on American cheese being the only cheese that can meld with macaroni, and some profess a strong affinity for a crispy breadcrumb topping that crunches up in the oven. Me? I'm a pretty straightforward, white-sauce-meets-pasta kind of gal, though I'll put just about any kind of cheese into the sauce (anything that grates, anyway — no brie or fresh mozzarella). I like an extra layer of cheese over the top, and I've developed a tendency to add a dollop of grainy Creole mustard to the sauce before I stir in the macaroni; it sparks the sauce a little bit, just the way I like it.
If you know how to make a white sauce by heart, you can make all kinds of good things to stretch what you've got on hand into baked pastas, cream soups, or sauces for plain veggies. And if you start with sausage bits or bacon drippings instead of butter, you've got a basic cream sausage gravy, which means the best breakfast ever, in my heart.
Get the recipe.
The pumpkin frozen yogurt trend is still on its sweet streak, while pumpkin smoothies have popped up at Jamba Juice. But how does the flavor translate at home? Only one way to find out: make pumpkin ice cream! That's what I did and the resulting cold treat is insanely delicious and absolutely satisfying. It has a gorgeous Fall hue, rich pumpkin flavor, and creamy thick texture. Classic pumpkin pie spices and a splash of bourbon give the ice cream a nice, homemade depth. I served it with 
