Had a hunkering for a good mac and cheese.

How hard can it be?? simple Mornay sauce and pasta right?? Bechamel sauce with cheese... I've made it hundreds of times before. Lately, I've been in a cooking funk or sort. Cooked beans and never softened up. and to broken sauce. These sort of things are not supposed to happen to me.

sauce for mac and cheese:

butter
flour
minced shallots
minced garlic
chopped up mushroom
milk
gruyer (sp)
cheddar
blue cheese

part of the problem I think is non-fat milk and I decided not enough shroom in the sauce so I added more after the sauce came to a nice velvetty consistency. As the shroom cooked in the sauce it released too much liquid and caused the cheese to ball up.

why the three kinds of cheese. First one melts really well, cheddar cause mac and cheese supposed to be orangish color, besides its not real mac and cheese if you don't use cheddar. And blue cheese? well it gives that yummyness that you can't get from just plain mustard and other seasoning. The blue cheese give the sauce its depth. mustard not needed. Trust me blue cheese makes far superior sauce.

Taste of the sauce was good. just bad consistency.

I think I'm going to bake the mess and eat it up for b'fast before I'm fully awake.

Oh another mishap. buttermilk pan-cake. It ended up flat about two weeks ago...

I'M FIRED!!