As summer winds down (sigh) and those cool mornings and nights slowly close in on the day that can only mean one thing (okay maybe two): FOOTBALL season is here! You’ve been cheating on your comfy sectional all summer with your outdoor furniture – now it’s time to take that party inside! Invite your friends & family over for the game and whip up that comfort food like a DIY mac & cheese bar! The Noodles || Start with your basic mac & cheese… Ingredients: Makes 6-8 servings, double as necessary 2 cups milk 2 tablespoons butter 2 tablespoons all-purpose flour 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 (10-oz.) block extra sharp Cheddar cheese, shredded 1/2 (16-oz.) package elbow macaroni, cooked Directions: 3 easy steps! 1. Preheat oven to 400° -- microwave milk at HIGH for 1 1/2 minutes. Melt butter in a large skillet over medium-low heat; whisk in flour until smooth. Cook, whisking constantly, for 1 minute. 2. Gradually whisk in warm milk, and cook, whisking constantly, 5 minutes or until thickened. 3. Whisk in salt, black pepper, 1 cup shredded cheese, and, if desired, red pepper until smooth; stir in pasta. Spoon pasta mixture into a lightly greased 2-qt. baking dish; top with remaining cheese. Bake at 400° for 20 minutes or until golden and bubbly. The Toppings || Then add your favorite meats! BBQ Pulled Pork || Sweet & southern inspired. Ingredients: Makes 6-8 servings, double as necessary 1 teaspoon vegetable oil 1 (4 pound) pork shoulder roast 1 cup barbecue sauce 1/2 cup apple cider vinegar 1/2 cup chicken broth 1/4 cup light brown sugar 1 tablespoon yellow mustard 1 tablespoon Worcestershire sauce 1 tablespoon chili powder 1 extra large onion, chopped 2 large cloves garlic, crushed Directions: 3 easy steps! 1. Pour the vegetable oil into the bottom of a slow cooker. Place the pork roast into the slow cooker; pour in the barbecue sauce, apple cider vinegar, and chicken broth. Stir in the brown sugar, yellow mustard, Worcestershire sauce, chili powder, onion, and garlic. Cover and cook on high until the roast shreds easily with a fork, 5 to 6 hours. 2. Remove the roast from the slow cooker, and shred the meat using two forks. Return the shredded pork to the slow cooker, and stir the meat into the juices. 3. Serve it up in your favorite dish with a spoon so guests can easily scoop and top their mac & cheese! Buffalo Chicken || Savory with a kick! Ingredients: Makes 6-8 servings, double as necessary 6 boneless skinless chicken breasts 1 (12 oz.) bottle buffalo wing sauce 2 tablespoons ranch mix seasoning 2 tablespoons butter Directions: 3 easy steps! 1. In medium bowl, combine the buffalo wing sauce, butter, and ranch seasoning. 2. Place chicken breasts in lightly greased slow cooker. Pour hot sauce mixture over chicken and cook on low for 6-8 hours. 3. Shred chicken breasts in the slow cooker and serve! Lobster || New England classic! Ingredients: Makes 6-8 servings, double as necessary 6-8 1lb lobsters Salt Directions: 3 easy steps! 1. In a pot large enough to comfortably hold the lobster, fill the water 2 inches from the top adding 2 tbsp of salt for each qt of water. 2. Bring water to a rolling boil & steam each lobster individually for 7 minutes. 3. Shuck & serve in small pieces so it can be easily folded into the mac & cheese!