Pasta days

Last night, my husband made spaghetti with herbs from the garden (basil and oregano) and morningstar vegetarian sausage. It was incredible.

During half time of the French/South Aftica game, I whipped up savory baked mac and cheese. Since it's going to be another hot day, I thought I'd turn the oven on for lunch.

I used my basic Betty Crocker recipe, but altered it to use as the cheese about 3 ounces sage derby, about 2 ounces monterey jack, and about four ounces Velveeta. And I used chives from the garden, fresh ground garlic salt and fresh ground four color peppercorn instead of onion for the base.

I'm baking it in the Le Creuset skillet with a heap of broccoli.