I feel so fat...Why?

Lately I have been eating excessive amounts of carbohydrates, causing me to get so damn sleepy, groggy, or better yet a better term would be a lazy fat ass. Ever since the holidays popped, I've done nothing but cook home comfort foods. What I call comfort foods since I have moved to Florida is my usual  over medium sunny side eggs, rice, and fish sauce, Filipino foods with lots of rice and more fish sauce and then my ultimate favorite:

MAC N' CHEESE

I am so full of this dish. Even now while writing this blog, I am devouring a bowl of it in bed with my favorite drink, Sprite! Since I had to relocate my apartments. I've been craving for nothing but elbow noodles, a fancy cheese sauce, and don't forget my favorite protein: bacon. Second comes pork or beef. If I'm too cheap to buy bacon. I've been experimenting on making mac and cheese. Such as which method is the best way to cook it. Either it be using just butter, cheese, and man cream (aka: manufacture cream for short. Really? For those who thought wrong).  Basically, you heat up your manufacture cream and butter until it boils over, then put your already cooked pasta in with cooked bacon and cheese. Mix that together and it becomes this quick macaroni and cheese. The only problem with this item is that if you let this sit out too long for maybe 15 minutes or depending how cold it gets and or you reheat it. It gets this grainy and weird aftertaste. I want to assume because of the cheese was not fully incorporated into a sauce.

The second method, I would basically mix cooked elbows, meat, any vegetables, and cheese into a buttered deep dish that is oven safe. Then add man cream to it, and cover with foil. Place it in the oven at 350 Fahrenheit for at least 30 minutes or until you see the liquid absorbed by the elbows.What I would do then is add my cheese and bread crumbs on top and put it back in the over on broiler for a moment. Allow the topping to get golden brown and boom it is ready to be serve for a party.

My last and favorite method is making a white sauce which is basically milk, and roux (equal parts of butter and flour). Put it over low to medium heat, and allow to thicken to a creamy sauce. It's so good, that I exclude the cheese and eat it with just the sauce, but normally I would add the cheese to the sauce. Sometimes I would even add it last as a garnish.

Below is my recipe of my white sauce. I typically do not measure how much seasoning I want in my cooking, I just wing it and taste as I go to see if it tastes good. 

"Fancy" White Sauce...

2        Cups               Milk

2        Tablespoon    Flour,

2        Tablespoon    Butter

TT (to taste)             S&P (salt and Pepper)

5        Teaspoon       onion powder

1        Teaspoon       ground clove

2        Teaspoon       garlic powder

2        ea.                  Bay-leaf

TT                            4 blend Mexican cheese

If you guys are ambitious on making your own sauce and know for a fact it taste better than my random crap. Not saying it's crap, It's decent. I just know that there are people out there that have better taste than I do. Folks, comment what ya'll did different. I would love to know what goes through your noggin. You will help expand my flavor profiles.

Thank you all for your time to reading this blog. 

Happy Cooking!

Sincerely,

KSM