I had little bits of various cheeses to use up and I knew I'd be busy at work because of my upcoming conference, so I made a mac & cheese on Sunday to have during the week. I made the cheese sauce using blue, cheddar and Gruyere cheeses. I also made a fresh bread crumb topping using 3 slices of bread and thyme, rosemary, chives, basil and parsley:
On Monday I took it out of the fridge when I got home, popped it in the oven and 30 minutes later we were sitting down to dinner. While the mac & cheese cooked I sliced some mushrooms and red onion and tossed it with arugula for a quick salad:
I loved having an easy dinner on the table so quickly with minimal effort. I think I'm going to get back into the weekend prep this winter.