The Mac'n'Cheese I made last night was so good! Barilla is making GF pasta elbows with great flavor and bite. I used 4 cheeses and goat milk with a little Annatto for color to make the sauce, Pecorino Romano, Goat Cheddar, Goat Mozzarella, and Million Dollar Velveeta. 4g of sodium citrate made the sauce smooth and creamy. The store bought chicken Italian sausage was too salty. On a side note the pork breakfast sausage I have been getting at the store has also been too salty.
I had a lot of carbs yesterday so I decided on a protein stack and mushroom zoodles for breakfast today. The double shot was fantastic today. It was the last of what I had roasted and was 10 days off the roast. I must roast coffee today!