After a day like this, how about some delicious easy mac & cheese for dinner? Here's what I made last night: I bought a piece of Woodcock Farm's West Wind Cheese, a little over a half pound, but a good sharp cheddar would be fine.

8 oz elbow macaroni
8-12 oz cheese, shredded
1 can evaporated milk
2 eggs
butter
mustard powder, hot sauce, salt

Cook pasta; drain, return to pot, and toss with about 4 Tbsp butter. Whisk eggs into milk. Add about 1 tsp mustard powder, a tsp of salt, and a splash (or two or three) of hot sauce. Combine well and pour over pasta; add cheese. Stir over low heat until cheese is melted and sauce is thick, about 5 minutes. You could stick it under the broiler for a minute if you like the top browned, or top with some toasted bread crumbs, and more hot sauce. Yum! -KP