Slow roasted another pork butt yesterday – rubbed in the Tex Mex chipotle seasoning mix I like, cut slits in the meat and inserted a handful of garlic cloves, and left it in the oven on 250 or so while we went about our Sunday.

They sell those cute little baby carrots now, all cleaned and colorful, they make sauteing pretty easy – just a few minutes in the pan will soften them enough that you don’t get the “still raw” vibe.  The broccoli was steamed and then quenched before cooking both veggies in a mix of olive oil and butter.There are a few different cheeses in this mac n cheese side – a generous grating of aged Parmesan for starters, then some odds and ends from the sliced cheese drawer in the fridge.  I had some mild cheddar and a few slices of muenster, and added some freshly purchased farmer’s cheese along with shredded Swiss.  I used some half & half in the white sauce to round up the fat content of the 2% milk that provided the bulk of the liquid, and added a good sprinkle of ground cayenne.  The secret to creamy, moist mac n cheese is to use a lot of liquid, more than you think you need.  The pasta will soak a lot up and there will be some evaporation in the oven, and the whole dish will thicken as it heats.