Wifes out of town so had Stouffers Mac and Cheese.
Delicious.
I remember at least one night where dinner was a bottle of wine and like half a box of Saltines. Don't ask because, for obvious reasons, I don't remember.
I'll be better.
Most restaurants don't know how to make Alfredo Sauce and you get scorched milk thickened with roux with some shitty parmesan cheese mixed in. I love browned butter but I used regular salted butter this time. Brown butter is good any almost everything. Every now and then I make a little and add a pinch cinnamon to chill in the fridge then put in on my toast. Back around 2002 at the restaurant I worked in for years would run fish specials on weekends. I was the sous chef back then and usually wrote 1 or 2 of the specials and the biggest seller I ever wrote back then was sautéed trout with brown butter and almonds. People loved it so it made it on our next permanent menu and I credit the brown butter. Anyone who has never tried it doesn't know what they are missing.
Never heard it called that before 
