Accidently Overly Rich Mac N Cheese

Okay, it's not my first homemade mac 'n cheese.  Usually I make it with melted sliced american cheese.  This is my first attempt at this recipe: Classic Mac and Cheese from Homeroom in Oakland, CA.

It calls for four cups of whole milk, a stick of butter, 1/2 cup flour, 3 cups shred sharp cheddar, and 3 oz of shredded parmesan.

I don't have whole milk in the house, so I had about 1/2 cup cream and 3/4 cup half and half, and the rest skim milk.

Later I looked it up and 4 cups of whole milk would have been 32 grams of milkfat.
A tablespoon of heavy cream has 50 grams of milkfat.  So, a mere tablespoon would have MORE than enough to turn my skim milk into whole milk.

I had no idea heavy cream is that much richer than whole milk.  Whoops.

Quick Lunch Before Museum

Tomato Soup
Un-chickened noodle (spatzle) soup
grilled cheese
Spatzle

Lunch Pasta

The zucchini and mushroom needed a purpose, so I turned them into lunch with other goodies I had in the fridge.

chopped garlic
small red onion
1 zucchini
handful of mushrooms
sun dried tomatoes in oil
firm tofu, one slice diced
pesto
leftover cooked pasta
grated parmesan cheese

saute in pan, in the order you'd expect.  Served 2.

Idea for alternative: with kalamata olives and some oregano.