Hmmm. 70 minutes stuck in traffic thanks to a stalled car on the 520 bridge. Grrr… Luckily I came home to a dinner already cooked, thank to the husband. Chili mac with lemon-pancetta biscuits. Annie’s Shells and Cheddar, with Amy’s Organic Chili, combined with fresh cherry tomatoes (tomatoes from the side garden, of course). The husband also added in a little bit of pancetta, and, for kicks, some vegetarian brats. The biscuits are Heart Smart Bisquick with some lemon zest and a small slice of pancetta in the center as a surprise. The trick to fluffy biscuits …roll out the dough 1/2 inch thick, per the instructions. Fold the rolled-out dough over so it’s double the size, then cut out biscuits using a cutter. Otherwise the biscuits look kind of flat (For the surprise pancetta, you can add the slice in the fold).

For years – years – I’ve been looking for the perfect Mac & Cheese recipe. I’m not quite sure what I’m looking for. I figure I’ll know it when I taste it. One hint, Cooking Light does not have the perfect recipe, and I was subscriber for a l-o-n-g time. Until then, I really enjoy Trader Joe’s Macaroni & Cheese (the classic, currently in a blue box). Annie’s is also tasty.

If you do have the recipe for the perfect Macaroni & Cheese, please share the love.