I quick-thawed a porterhouse, browned it in a pan. Set it aside, added diced onion, carrots, green pepper, minced garlic. After vegetables got some color, added a bit of tomato paste, let it color some, then added a can of crushed tomatoes, quartered pepperoni slices. Returned meat to the pan, covered and baked low for hours.
Mac-n-Cheese: Bechamel with some ancho chili powder, dry mustard. Add grated cheese. I used leftovers: Mozzarella, asiago, Mexican blend, Italian blend. Combine with cooked macaroni. Bake until top is golden.
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