This is a very simple mac and cheese, a white sauce with sodium citrate (1 tsp/cup of milk) plus a fair amount of sharp cheddar. I just pared shavings from a cheese block until the sauce looked right. The mac was cooked in water for about 10 minutes and then sauced. I added salt to it but that was it.

The pork tenderloin medallion was cooked sous vide at 142℉ for 4 hours and then blotted dry with paper towels and then scorched a bit in butter, the broccoli steamed for 7 or 8 minutes and was tossed in melted butter.