I don't know what the weather is like where you are, but here it is still wet and cold.
The fire never seems to be off.
Spring may have sprung, but the comfort food is still on the table
Here is a traditional Mac n' Cheese with a few added bits.
As with all Mac n' Cheese, it is easy to make.
While the Cauliflower florets and Anaheim chilis are roasting in a little dab of olive oil, you can have the pasta cooking off and the Bechemal cheese sauce on the go. Keep the roux fairly slack and cook it for a few minutes without browning. Add the milk bit by bit and stir briskly so the sauce is nice and smooth. You will know the consistency is correct when you can coat the back of a spoon without it sliding off.
Drain the the pasta once cooked and then combine the sauce and pasta together, then add the vegetables and fold in gently so you do not break the florets.
Pour the mixture into a baking dish, top with more sharp cheddar and pop in a hot oven to crisp.
I served this with some lightly sauteed Asparagus.
It was deeeelicious.