Menu Plan

While I haven't exactly been posting my meal plan, I have been better about planning my meals this month.  I have also used some of my random leftovers from the freezer which was one of my plans for the month as well.  I am hoping to get my freezers organized soon and figure out a way to easily know what's in them and what stuff I have for a quick meal.  For example, last week I had leftover roast beef so threw together some quick pulled beef sandwhiches, they were so good.  And the week before I had leftover stuff for making stuffed shells, super easy to do and yummy as well.
This week, I have been struggling with my meal plan.
Here's what I have so far:
Sunday: leftover chicken/broccoli alfredo for adults and homemade mac and cheese for kids (I discovered you really can make homemade mac and cheese in the time it would take to make the boxed kind)
Monday: cheesy noodle bake from Pioneer Woman's cookbook, green beans, homemade bread
Tuesday: I am making a meal for a family at church and am struggling with this, maybe chili, maybe beef stew.  But whatever I make them, we will have as well along with homemade bread
Wednesday: Leftovers
Thursday: might be a hot dog night or if it's nice, grilled chicken on the BBQ, not sure
Friday: Having friends over, maybe we will get pizza, haven't done that in awhile
Saturday: I have no idea

So that is sort of a half hearted meal plan I know.
But I thought I would share how I make homemade mac and cheese.  So much better than Kraft and it really is simple once you get the hang of it.  If you are an exact sort of person, this might be kind of hard b/c I don't really measure things for this except the butter and flour.  I use equal parts butter and flour for the rue but always just eyeball the milk and cheese.
The trick is the Rue sauce.  Once you have that down you are good to go. 
2 Tablespoons butter
2 Tablespoons flour
milk
cheese - truth is I mostly use Velveeta but you can use whatever kind you want
salt and pepper
-Get water started for boiling noodles, cook noodles until desired tenderness and drain.
-Melt butter in pan, add flour and stir together.  Add 1/2 cup or so of milk and wisk together, add some salt and pepper (the salt helps it boil and thicken). 
-When the mix starts thickening, add more milk a little at a time and wisk together.  When it thickens, add a little more milk.  I just eyeball this.  You can adjust the amount of milk to how many noodles you cook. The trick is to only add some at a time and let it thicken, that helps this process go fast otherwise if you add all the milk at once, it takes forever to thicken.
-Once you get the desired thickness and amount  you want, add cheese.  Make sure you keep stirring so it doesn't burn on the bottom.  This is something I also eyeball.  It just depends on how cheesy you want it.  I add some at a time and when I feel it is cheesy enough, stop.
-Add in noodles and mix together.

And there you have it.  Homemade mac and cheese.  Really quite easy and it takes so few ingredients and really not that much time.  And to be honest, it was way better than the leftover alfredo my husband and I ate!