A while back I found this fantastic looking baked mac & cheese by Jessica Burns that uses cream cheese over a traditional bechamel sauce, and my brain woke up.

Don’t get me wrong, I love me some bechamel sauce, but sometimes I like to try variations on old classic themes just to, you know, mix it up a bit. I would hate to be on my deathbed and regret only ever eating mac & cheese one way. Zzzz…

So, yeah. I’m going to give this a whirl this week. Will you? Head on over the Jessic’s blog for the recipe and ingredient listing.

I can’t believe I went a whole winter without making, or at least eating, any Shepherd’s Pie. This has to be a new record for me. Huh.

This one from The Kitchn looks simple enough to whip up at some point this weekend.

Shepherd’s Pie recipe. Picture courtesy Emma Christensen from The Kitchn

I’m down for any version of this casserole dish that doesn’t involve creamed corn in any way, shape, or form. (My brother will second that.)