>> Sara: THERE HAS TO BE ONE NIGHT OF THE WEEK WHEN YOU HAVE A LITTLE MORE TIME THAN USUAL TO MAKE DINNER, AND THAT NIGHT IS NORMALLY SUNDAY.

IT'S PERFECT FOR COMFORT MEALS MADE LOW AND SLOW, EATEN WITH FAMILY AND FRIENDS.

NOTHING CAN MAKE A PERSON FEEL BETTER ON THE EVE OF ANOTHER DREADED WORK WEEK THAN COMFORT FOOD, LIKE MY ROAST CHICKEN.

IT'S STUFFED WITH ZUCCHINI AND CREAMY RICOTTA, WHICH MAKES THE MEAT INCREDIBLY MOIST.

DEVILED BONES ARE A REAL TREAT-- SHORT RIBS DRESSED UP WITH MUSTARD AND BAKED WITH A BREAD CRUMB TOPPING.

NO NEED TO HIT THE GROCERY STORE WITH MY ODD LOT'S MAC AND CHEESE.

IT TRANSFORMS RANDOM BITS OF CHEESE INTO A PLATE OF MELTY GOODNESS.

SO START THE WEEK RIGHT WITH A SUNDAY MEAL OF COMFORT.

[sunny instrumental music] ♪ ♪ >> female announcer: AT SUBARU, WE BUILD VEHICLES LIKE THE VERSATILE SUBARU OUTBACK WITH SYMMETRICAL ALL-WHEEL DRIVE STANDARD AND PLENTY OF CARGO ROOM, BECAUSE SOME OF THE MOST ADVENTUROUS DAYS FALL IN BETWEEN THE WEEKENDS.

SUBARU: A PROUD SPONSOR OF SARA'S WEEKNIGHT MEALS.

>> male announcer: ACACIA VINEYARD IS PROUD TO SPONSOR SARA'S WEEKNIGHT MEALS.

WITH OUR HANDCRAFTED CHARDONNAY AND PINOT NOIR WINES, WE ENJOY SHARING THE EARTH'S BOUNTY AND THE SIMPLE JOY OF BRINGING FRIENDS AND FAMILY TO THE TABLE.

>> MY MOM, SHE'S A MAGICIAN.

SHE TURNS WATER INTO SODA, SAVING THE PLANET FROM BOTTLES.

>> female announcer: SODA STREAM: PROUD TO SUPPORT THE MAGIC OF PUBLIC TELEVISION.

>> female announcer: KING ARTHUR FLOUR.

OVER 1,500 RECIPES ONLINE AT: >> Sara: HI, I'M SARA MOULTON.

WELCOME TO SARA'S WEEKNIGHT MEALS.

YOU KNOW, NO MATTER HOW YOU ROAST A CHICKEN, IT ALWAYS COMES OUT DRY.

WELL, I HAVE A LITTLE TRICK THAT I'M GOING TO SHOW YOU RIGHT NOW.

YOU MAKE A REALLY MOIST STUFFING--MINE HAS ZUCCHINI AND CHEESE--AND YOU PUT IT UNDER THE SKIN.

THAT REALLY KEEPS THE MEAT VERY JUICY.

SO WE'RE STARTING WITH SOME FRESH BREAD CRUMBS HERE, AND IT'S SO EASY TO MAKE YOUR OWN.

IF YOU DON'T HAVE BREAD AROUND THE HOUSE THAT YOU NEED TO GET RID OF, YOU MIGHT KEEP SOME IN THE FREEZER JUST FOR THIS PURPOSE.

OF IF YOU HAVE SOME LEFTOVER BREAD, GO AHEAD AND MAKE BREAD CRUMBS AND THEN FREEZE IT AS CRUMBS.

ALL YOU DO IS JUST PULSE IT IN EITHER A BLENDER OR A FOOD PROCESSOR.

SO ONE SLICE OF BREAD--YOU KNOW, A NORMAL SIZE SLICE--IS ABOUT 1/2 CUP OF CRUMBS.

BUT YOU CAN GET IT FINER THAN THIS.

IT DEPENDS ON WHAT KIND OF BREAD YOU USE.

AND WE'RE GOING TO USE THE FOOD PROCESSOR AGAIN TO GRATE OUR ZUCCHINI.

I LOVE GRATING VEGETABLES ON THE FOOD PROCESSOR, BECAUSE THEY JUST TAKE NO TIME AT ALL.

I DO IT OFTENTIMES ON A WEEKNIGHT BECAUSE AFTER YOU'VE GRATED THEM, THEY TAKE THREE MINUTES TO SAUTE IN A PAN ALL BY THEIR HAPPY LITTLE SELVES.

I'M GOING TO TAKE OFF THE TOP AND THE BOTTOM.

AND IT'S JUST ONE LONE LITTLE ZUCCHINI; ABOUT SIX OUNCES IS WHAT WE NEED.

I HIGHLY RECOMMEND DOING THIS ON A DAY THAT YOU'VE HAD A BAD TIME AT THE OFFICE.

IT'S VERY CATHARTIC.

OKAY.

NOW, WHAT WE'RE GOING TO DO WITH THE ZUCCHINI, BECAUSE IT'S SO WET, IS WE'RE GOING TO DRAIN IT, ACTUALLY PUT IT IN A STRAINER, AND ADD SOME SALT.

AND JUST A LITTLE BIT OF SALT IS GOING TO PULL OUT ALL THIS LIQUID, SO IT'LL BE LESS WATERY AND WILL ALSO CONCENTRATE THE FLAVOR.

NOW, IT'S VERY INTERESTING.

MY SON DOESN'T REALLY LIKE ZUCCHINI-- HE'S NOT REALLY A BIG VEGETABLE FAN TO BEGIN WITH-- BUT HE JUST LOVES THIS DISH.

LET ME GET MY ONIONS ON.

A LITTLE BIT OF OLIVE OIL.

IT'S A MEDITERRANEAN RECIPE.

AND IN GOES OUR ONION.

THIS IS SUCH AN AMAZING RECIPE IN TERMS OF THE MOISTNESS OF THE CHICKEN MEAT THAT I PLAN SOMEDAY TO DO IT AT THANKSGIVING.

NEXT, I'M GOING TO DO A LITTLE BIT OF GARLIC.

I JUST WHACK IT TO GET THE SKIN OFF.

AND THEN WE'LL MINCE AWAY WITH A TINY BIT OF SALT.

OKAY, YOU KNOW, THE FINER YOU GET THE GARLIC, THE MORE FLAVOR YOU'RE GOING TO GET OUT OF IT.

FRESH THYME, WHAT A DIFFERENCE, AND YOU CAN REALLY FIND IT EVERYWHERE.

YOU KNOW, I, OF COURSE, HAVE SOME IN MY GARDEN, BUT MOST SUPERMARKETS EVEN CARRY IT.

WE WANT ABOUT A TEASPOON.

AND THEN IT'S ZUCCHINI TIME.

WE'LL SEE HOW MUCH LIQUID IT'S GIVEN OFF.

NOW, THERE'S ALREADY QUITE A BIT IN THE BOTTOM OF THE BOWL, BUT IT'S GOING TO GIVE OFF SO MUCH MORE.

I'M GOING TO SQUEEZE IT RIGHT HERE AND THEN THROW IT INTO THE SAUTE PAN.

NOW FOR THE CHEESE PART.

IF YOU HADN'T NOTICED ALREADY, I'M A HUGE CHEESE LOVER.

I JUST LIKE IT.

I TRY NOT TO OVERDO IT.

YOU KNOW, JUST A LITTLE BIT IS GOOD.

NOW, SO WE'RE GOING TO BE USING SOME GRATED PARMIGIANO REGGIANO.

WHEN YOU WANT TO KNOW YOU'RE GETTING THE REAL MCCOY, THE WAY YOU KNOW THAT YOU'RE GETTING THE REAL MCCOY IS TO CHECK THE RIND.

REAL PARMIGIANO REGGIANO SHOULD HAVE SOMETHING WRITTEN ON THE RIND.

SOME PART OF THE WORDS OF "PARMIGIANO REGGIANO" SHOULD BE THERE, JUST LIKE YOU SEE HERE.

AND THE REAL MCCOY, IT MAKES SUCH A DIFFERENCE, AND A LITTLE GOES A LONG WAY.

WE GRATED AN OUNCE AND A HALF HERE, PARMIGIANO REGGIANO.

I'M JUST GOING TO ADD IT.

WHOLE MILK RICOTTA, WE ONLY NEED 1/4 CUP.

YOU COULD USE A LOWER FAT RICOTTA IF YOU WANTED TO.

NOT A NO-FAT.

I DON'T KNOW IF THEY MAKE NO-FAT.

I THINK NO-FAT MOSTLY EQUALS NO FLAVOR.

OKAY, IN WE GO.

SO WE'RE BUILDING--THIS IS ALL OUR STUFFING.

AND LAST BUT NOT LEAST, WE'RE GOING TO ADD OUR ZUCCHINI MIXTURE.

AND THE CHEESES IN THERE ARE GOING TO COOL IT DOWN ENOUGH SO HOPEFULLY WE CAN RIGHT AWAY STUFF THE CHICKEN.

YOU DON'T WANT THIS TO BE TOO HOT.

WE DON'T REALLY WANT TO PUT HOT STUFFING RIGHT AWAY UNDER THE SKIN.

WE WANT IT TO SLOWLY HEAT UP.

STIR THIS UP.

A LITTLE BIT OF PEPPER.

AND SOME SALT.

YOU'RE PROBABLY THINKING, "OH, YOU'VE GOT ALL THAT CHEESE IN THERE.

WHAT DO YOU NEED SALT FOR?"

I'VE MADE THIS AND FORGOTTEN THAT EXTRA LITTLE BIT OF SALT AND IT'S BEEN JUST A TAD BLAND.

OKAY, NOW I'M GOING TO LOOSEN THE SKIN ON THE CHICKEN.

THIS IS A LITTLE BIT... WELL, IT REQUIRES PATIENCE.

WE'VE GOT A SWEET LITTLE 3 1/2 POUND CHICKEN, AND WE'VE ALREADY LOOSENED THE SKIN A LITTLE BIT.

WHERE YOU WANT TO LOOSEN THE SKIN IS HERE, AND YOU JUST GENTLY PUT YOUR FINGERS IN AND YOU GO ALL THE WAY DOWN ON THE CHICKEN BREAST, WHICH IS THE PART THAT DRIES OUT THE MOST.

AND THEN BRING YOUR FINGER ALSO AROUND THE THIGH AND THE LEG.

TRY NOT TO RIP IT.

IF YOU DO, DON'T WORRY.

I'VE ACTUALLY MADE THIS AND THE WHOLE THING SPLIT APART AND-- THE SKIN, I MEAN, AFTER THE FIRST ROUND OF COOKING, AND AT THAT POINT I JUST PUT FOIL OVER IT, AND IT WAS STILL DELICIOUS, AND THE MEAT WAS STILL SO MOIST.

SO I'M GOING TO JUST TAKE A LITTLE MOUND IN HERE, AND THEN YOU JUST KEEP MOVING IT BACK AND PRESSING IT BACK.

WE'RE GOING TO START THIS IN A 450-DEGREE OVEN FOR THE FIRST TEN MINUTES.

THEN WE'RE GOING TO TURN IT DOWN TO 375 AND GIVE IT ANOTHER 20 MINUTES.

AT THAT POINT, YOU SHOULD TAKE THE CHICKEN OUT, PUT IT ON THE COUNTER, AND COVER IT WITH FOIL.

BECAUSE OF THE CHEESE IN THERE, THE SKIN GETS VERY, VERY BROWN.

SO WE'LL COVER IT WITH FOIL, POP IT BACK IN THE 375-DEGREE OVEN, AND GIVE ANOTHER 30-35 MINUTES, OR UNTIL IT REGISTERS 165 ON AN INSTANT-READ THERMOMETER.

ALL RIGHT, I'M GOING TO GO HOSE DOWN; I'VE GOT ALL THIS CHICKEN ON ME.

WOW.

OOF.

WE HAVE TO WAIT TEN MINUTES, THOUGH.

I KNOW YOU WANT TO DIVE RIGHT IN, BUT IT'S GOING TO BE DRY IF WE CARVE IT RIGHT AWAY BECAUSE ALL THE JUICES WILL COME STREAMING OUT.

THEY NEED TO REDISTRIBUTE.

SO I'M GOING TO GO TIDY UP WHILE I LET IT REST.

ALL RIGHT, TEN MINUTES LATER, WE CAN PLATE.

SO THE EASIEST WAY TO MOVE IT IS TO GET SOMETHING--IF YOU DON'T HAVE A NICE LONG FORK LIKE THIS, YOU CAN USE THE HANDLE OF A WOODEN SPOON AND JUST STICK IT IN THE CAVITY AND YOU'LL BE ABLE TO MOVE THE SWEET LITTLE CHICKEN.

AND I'VE GOT SOME ROASTED VEGETABLES.

WE GOT SOME POTATOES, YUKON GOLD, AND SOME SUMMER SQUASH.

ANY ROASTED VEGETABLES WOULD BE NICE.

YOU CAN THROW THEM IN WHILE THE CHICKEN IS COOKING.

MY FAMILY ABSOLUTELY LOVES THIS RECIPE, AND I HOPE YOURS DOES TOO.

SURELY YOU WOULD HAVE GUESSED EVEN IF I HADN'T TOLD YOU THAT DEVILED BONES IS A BRITISH RECIPE.

IT JUST SOUNDS SO GOTHIC, DOESN'T IT?

IT WAS ORIGINALLY MADE FROM LEFTOVER BONES FROM A STANDING RIB ROAST, WHICH WERE COATED WITH BREAD CRUMBS AND MUSTARD AND BAKED.

WHAT'S SO DEVILISH ABOUT THEM?

THE MUSTARD.

IT APPLIES THE HEAT.

SO WE'VE ALREADY STARTED ROASTING OUR BONES.

YOU CAN BUY SHORT RIBS TWO WAYS--EITHER ENGLISH CUT LIKE THESE GUYS HERE, WHICH IS JUST PIECE OF MEAT ON THE BONE-- OR CROSSCUT, ALSO KNOWN AS FLANKEN.

IF YOU CUT BETWEEN THE RIBS, YOU END UP WITH A PIECE LIKE THE ENGLISH CUT, OKAY?

ONE BONE, MEAT ON TOP.

IF YOU CUT ACROSS THE RIBS, YOU END UP WITH SEVERAL PIECES OF CROSSCUT BONE AND MEAT ON TOP.

NOW, FOR OUR PURPOSES HERE, WE WANT ENGLISH CUT AND WE WANT FIVE POUNDS.

NOW, WE'VE ALREADY SEASONED THE SHORT RIBS WITH SALT AND PEPPER AND PUT THEM IN A 425-DEGREE OVEN FOR 30 MINUTES.

NOW WE'RE GOING TO ADD OUR LIQUID, WHICH IS 3 CUPS OF CHICKEN BROTH.

YOU'RE GOING TO SAY, "WHY ARE YOU ADDING CHICKEN BROTH TO A BEEF RECIPE?"

WELL, IT'S BECAUSE YOU DON'T HAVE HOMEMADE BEEF BROTH JUST KICKING AROUND AND MOST OF US DON'T.

I HAVE NEVER FOUND A HOMEMADE BEEF BROTH THAT I LIKE.

SO WE'RE GOING TO ADD A LITTLE BIT OF RED WINE.

VERY IMPORTANT.

IF YOU CAN HAVE ALCOHOL, IT'S A GOOD IDEA TO ADD SOME, PARTICULARLY A REALLY NICE WINE, LIKE PINOT NOIR.

YOU SHOULD NEVER USE A WINE THAT YOU WOULDN'T DRINK STRAIGHT UP.

AND THE REASON FOR THAT, FOR ADDING THE WINE, IS BECAUSE WINE OR ANY ALCOHOL FOR THAT MATTER IS A CONDUCTOR OF FLAVOR.

IF YOU ADD IT TO A RECIPE, EVEN IF YOU DON'T TASTE THE WINE, THE RECIPE IS JUST GOING TO TASTE BETTER.

SO BACK THESE GO, AND WE REDUCE THE OVEN TEMPERATURE TO 350.

THEY'LL TAKE ABOUT ANOTHER 2 1/2 TO 3 HOURS.

WHAT WE'RE LOOKING FOR IS A KNIFE GOING THROUGH VERY EASILY AND THEY'LL START TO FALL OFF THE BONES.

THERE'S SORT OF NO QUESTION WHEN THEY'RE READY.

OKAY.

YEAH, SEE, THE BONES HAVE FALLEN OFF A LOT OF THE SHORT RIBS.

SO WE'RE GOING TO MOVE 'EM ALL OVER HERE.

AT THIS POINT, WHAT WE'VE GOT IS AN ABSOLUTELY DELICIOUS SORT OF NATURAL AU JUS SAUCE THAT WE'RE GOING TO THICKEN AND OUR VERY TENDER MEAT.

OH, THIS IS SUCH A PERFECT THING FOR A WINTRY DAY.

OKAY, WHAT I'M GOING TO DO IS GO OVER TO THE SINK 'CAUSE I'M SHORT, IN CASE YOU HADN'T NOTICED, AND I'M GOING TO PUT THIS LIQUID INTO A FAT SEPARATOR.

THIS IS A GREAT TOOL THAT I'VE GOT RIGHT IN THE SINK, BECAUSE THAT WAY I DON'T HAVE TO LIFT MY ARMS UP TOO HIGH.

IT'S JUST MUCH MORE EFFICIENT.

AND HERE'S HOW THIS WORKS.

YOU JUST HAVE TO LET IT REST FOR TWO SECONDS.

WE NEED ABOUT 2 CUPS, AND YOU KNOW WHAT?

WE HAVE 2 CUPS.

IF YOU DON'T, YOU CAN ADD A LITTLE MORE LIQUID.

AND THERE REALLY WASN'T ANY FAT IN THERE.

THAT'S SORT OF MIRACLE, I HAVE TO SAY.

BUT WE WANT TO THICKEN THIS, SO WE'RE GOING TO JUST THICKEN IT WITH A LITTLE BIT OF FLOUR AND SOME WATER, ALSO KNOW AS A SLURRY.

GOING TO USE ABOUT 3 TABLESPOONS.

LET ME GET 4 TABLESPOONS OF WATER HERE.

AND WE'RE GOING TO MIX IT IN HERE.

SO THIS IS THE EASIEST WAY TO THICKEN A SAUCE-- YOU JUST WHISK IT IN.

I'M GOING TO WAIT TILL THIS COMES UP TO A BOIL, WHICH IT WILL REALLY QUICKLY.

AND MEANWHILE, I'M GOING TO GET MY STEAK BUTTER OUT OF THE FREEZER.

NOW, YOU'RE PROBABLY WONDERING WHAT STEAK BUTTER IS.

IT'S A BUTTER THAT'S COMPOSED OF ALL THOSE THINGS THAT YOU LOVE WITH STEAK.

WE'VE GOT WORCESTERSHIRE AND DIJON MUSTARD AND GARLIC AND SALT.

AND I MADE A BIG BATCH, WHICH IS ABOUT 2 STICKS OF BUTTER, AND I ROLLED IT UP HERE, AND THEN WE'RE JUST GOING TO CUT OFF A 1/4 OF IT AND WE'RE GOING TO COMBINE IT WITH SOME PANKO BREAD CRUMBS.

IF YOU DON'T FEEL LIKE MAKING SPECIAL BUTTER FOR THIS, YOU KNOW WHAT YOU COULD DO?

THERE WE GO.

WHAT YOU COULD DO IS JUST MAKE GARLIC BUTTER OR JUST USE PLAIN BUTTER.

NO PROBLEM.

SO NOW MY LIQUID'S COME UP TO A BOIL, AND WHILE IT'S BOILING, I'M GOING TO WHISK IN MY SLURRY, AND I'M GOING TO START WITH, LIKE, HALF OF IT AND SEE WHAT IT LOOKS LIKE, HOW THICK IT'S GOTTEN.

WE DON'T WANT IT TOO THICK.

THIS IS JUST TO SERVE ON THE SIDE.

A LITTLE MORE I CAN SEE I WANT.

AND YOU JUST WHISK CONSTANTLY WHILE YOU ADD IT.

AND THEN SIMMER IT FOR A FEW MINUTES TO GET RID OF THAT RAW FLOUR TASTE.

BOY, THAT LOOKS SO DELICIOUS.

HERE'S PANKO BREAD CRUMBS.

WE'RE GOING TO DO 1 CUP.

PANKO BREAD CRUMBS ARE THE JAPANESE BREAD CRUMBS THAT HAVE BECOME ALL THE RAGE, AND WE LOVE THEM BECAUSE THEY'RE SUCH BIG CRISPY PIECES OF BREAD CRUMB.

WHO KNEW THAT WE WERE GOING TO GET SO EXCITED ABOUT A DUMB BREAD CRUMB?

I JUST HAVE TO LET THIS MELT HERE.

WHILE THIS BUTTER IS MELTING, I'M GOING TO GO SPREAD THE DEVIL ON MY RIBS.

I'M GOING TO SPREAD A LITTLE BIT OF MUSTARD ON TOP OF EACH ONE OF THESE GUYS, AND THIS IS OUR GLUE.

WE'RE JUST USING REGULAR OLD DIJON MUSTARD.

THE VERY LAST STEP IS JUST TO GET IT NICE AND BROWN ON TOP WITH THE BROILER.

MY BUTTER IS NICELY MELTED.

OKAY, SO WE'RE GOING TO TURN EVERYTHING OFF.

WE'RE GOING TO MIX PANKO IN HERE.

I DIDN'T SAY THIS IS A LOW-CALORIE RECIPE, NOW, DID I?

HOWEVER, LET ME SAY THIS, THAT I THINK IT'S VERY IMPORTANT TO EAT EVERYTHING IN MODERATION.

THAT'S SOMETHING THAT JULIA CHILD USED TO SAY.

SO WE'LL PUT A LITTLE BIT OF CRUMBS ON EACH ONE.

OKAY.

SO I'M GOING TO SET THE BROILER, POP THEM IN.

THEY ONLY TAKE A FEW MINUTES, SO DON'T WALK AWAY, DON'T ANSWER THE TELEPHONE.

AND THEN AS SOON AS THEY'RE NICE AND GOLDEN, THEY'RE READY TO EAT.

LOOK AT HOW BEAUTIFUL THOSE LOOK.

SO WE'RE GOING TO START WITH A LITTLE BIT OF SAUCE ON THE PLATE FIRST.

AND THESE ARE GREAT WITHOUT THE SAUCE, YOU KNOW, BUT WHY WASTE THAT DELICIOUS STUFF IF YOU HAVE IT?

AND THEN DEPENDING ON HOW HUNGRY YOU ARE, WE'LL DO TWO OR THREE.

AND I HAVE SOME EDAMAME MASH, WHICH IS A DELICIOUS SORT OF VERSION OF MASHED POTATOES.

AND SOME FRESH THYME, WHICH IS VERY BRITISH.

THESE DEVILED RIBS ARE TO DIE FOR.

DON'T LET THE NUMBER OF STEPS DETER YOU, PLEASE.

YOU CAN READ A GOOD NOVEL WHILE THEY'RE COOKING.

PLUS, THEY'RE PERFECT FOR SUNDAY SUPPER.

I DON'T KNOW ABOUT YOU, BUT MY FRIDGE TENDS TO FILL UP WITH ODD ASSORTMENTS OF CHUNKS OF CHEESE FROM ALL SORTS OF OCCASIONS.

YOU KNOW, A LITTLE BIT OF BLEU CHEESE, A LITTLE BIT OF CHEDDAR, A LITTLE BIT OF FONTINA OR MONTEREY JACK, AND CAMEMBERT OR COTTAGE CHEESE.

OH, MY GOODNESS.

WELL, I'VE COME UP WITH A TERRIFIC RECIPE.

IT'S CALLED ODD LOTS MAC AND CHEESE, WHERE YOU TAKE WHATEVER CHEESE YOU GOT KICKING AROUND IN THE FRIDGE, AND YOU JUST MAKE A BIG VAT OF MAC AND CHEESE.

SO WE'RE GOING TO START BY COOKING OUR PASTA.

JUST CHECK ON THE PACKAGE.

THIS IS, LIKE, SIX TO EIGHT MINUTES HERE, DEPENDING ON HOW WELL YOU WANT IT COOKED.

I MIGHT GO THE AL DENTE ROUTE SO IT CAN ABSORB ALL THE CHEESE THAT I'M GOING TO ADD TO IT.

GIVE IT A STIR RIGHT AWAY SO IT DOESN'T BECOME ONE GLUEY MESS AT THE BOTTOM OF THE POT.

AND MEANWHILE, I'M GOING TO MAKE MY SAUCE.

SO WE'RE GOING TO START WITH SOME MILK.

I'VE GOT A QUART OF MILK THAT I'VE HEATED UP.

I LIKE TO HAVE IT BE HOT WHEN I ADD IT TO MY ROUX, WHICH IS WHAT'S GOING TO THICKEN THE MILK.

AND ROUX IS NOTHING MORE THAN EQUAL PARTS OF BUTTER AND FLOUR.

I'M USING 6 TABLESPOONS OF BUTTER, AND THEN I'M GOING TO ADD TO THAT 6 TABLESPOONS OF REGULAR ALL-PURPOSE FLOUR.

AND WE'RE GOING TO JUST COOK IT UNTIL IT LOOKS LIKE WET SAND, AND THAT TAKES A COUPLE OF MINUTES.

I WANT TO COOK THE STARCHY TASTE OUT OF THE FLOUR.

OKAY, SO NOW WE'RE GOING TO ADD OUR HOT MILK, AND YOU START BY ADDING IT SLOWLY AND WHISK IT LIKE CRAZY UNTIL IT STARTS TO THICKEN AND THEN ADD MORE, WHISK AGAIN UNTIL IT LOOKS SMOOTH IN THAT LAST BIT.

I'M GOING TO TURN THIS UP, AND THIS WON'T REACH ITS FULL THICKENING CAPACITY UNTIL IT COMES TO A FULL BOIL.

OKAY, I'M GOING TO KEEP AN EYEBALL ON THAT WHILE I MEASURE OUR FLAVORINGS.

SO WE HAVE SOME WORCESTERSHIRE HERE, BUT YOU COULD ADD ANYTHING YOU WANT TO YOUR MAC AND CHEESE THAT MAKES YOU HAPPY, AS THIS IS JUST A FREE-FOR-ALL.

SO HERE GOES A TABLESPOON OF WORCESTERSHIRE, WHICH GIVES IT THAT SORT DEPTH OF FLAVOR.

AND THEN WE'RE GOING TO ADD A TEASPOON EACH OF HOT SAUCE, MUSTARD, AND SALT.

I'M GOING TO START WITH THE SALT.

YES.

NOW I'M GOING TO TURN IT DOWN AND LET IT SIMMER WHILE I GO DOWN AND DEAL WITH MY CHEESES.

OKAY, SO I'VE GOT--YOU CAN ADD ANYWHERE BETWEEN 8 AND 12 OUNCES OF CHEESE.

8 OUNCES IS JUST FINE.

SO LET'S START WITH MY CHEDDAR, WHICH IS NICE AND SHARP.

THIS IS MONTEREY JACK, WHICH IS A GREAT MELTING CHEESE.

YOU HAVE A NICE MIX OF MELTING CHEESES, SHARP CHEESES, CREAMY CHEESES, SO I THINK I'VE GOT QUITE A BIT IN THERE.

I'M JUST GOING TO ADD A LITTLE BIT, THE REMAINDER OF THIS CAMEMBERT.

NOW, WE'RE JUST GOING TO LET THIS MELT.

IF YOU TURN IT TOO HIGH AND BOIL IT, IT COULD BECOME GRAINY, AND THE CHEESE DOESN'T LIKE THAT HIGH HEAT.

I'M GOING TO LET THIS MELT GENTLY WHILE I GO DRAIN THE PASTA.

AND WE'RE GOING TO ADD THE CHEESE SAUCE.

WHEN YOU FIRST ADD THE CHEESE SAUCE, IT'S VERY LOOSE, ALMOST SOUPY.

AND THEN AS IT SITS, IT GETS THICKER AND THICKER AND THICKER.

THAT'S BECAUSE THE PASTA STARTS TO ABSORB THE SAUCE.

OKAY, SO LOOK AT HOW SOFT THIS IS.

YOU SEE IT'S REALLY NICE AND CREAMY.

OKAY, NOW I'M GOING TO SHOW YOU HOW TO MAKE A WONDERFUL SUNDAY COMFORT DESSERT--A CREAMSICLE, WHICH IS LIKE AN ICE CREAM SODA.

SO FIRST WE START WITH SOME FRESH ORANGE JUICE THAT I BOILED DOWN.

I TOOK 2 CUPS DOWN TO 1 CUP.

SO WE'RE GOING TO START WITH MY ICE CREAM IN THE BOTTOM OF A TALL GLASS.

NEXT, WE TOP IT OFF WITH 1/4 CUP, WHICH IS ABOUT 1/4 OF THIS, OF OUR REDUCED ORANGE JUICE.

AND FINALLY, AND THIS IS THE PIECE DE RESISTANCE, WE'RE GOING TO TOP IT OFF WITH SOME SODA.

AND I'M GOING TO START WITH SOME HOMEMADE SELTZER.

SO NOW WE'RE JUST GOING TO TOP THIS UP, AND THOSE ARE SERIOUS BUBBLES, SO DON'T POUR TOO QUICKLY OR YOU'LL END UP WITH IT ALL OVER THE TOP.

SO NOW THAT WE'VE GOT THE IMPORTANT THINGS DONE--DESSERT-- LET ME SPOON UP MY MAC AND CHEESE.

OH, JUST ONE MORE SPOONFUL.

AND THEN I HAVE SOME DELICIOUS BACON IN HERE YOU CAN PUT ON TOP.

WE'VE GOT A FEW TOMATOES.

HERE'S THE HEALTHY PART GOING IN.

AND THERE IT IS, YOUR ODD LOTS MAC AND CHEESE.

SO WHAT KIND OF WINE WOULD YOU SERVE WITH A DINNER LIKE THIS, WITH MAC AND CHEESE?

MOST PEOPLE THINK, "CHEESE-- RED WINE."

I DON'T THINK THAT WAY.

I LIKE WHITE, ODDLY ENOUGH.

I LIKE A CRISP WHITE WITH BODY.

I THINK THAT'S THE PERFECT COMBINATION WITH MAC AND CHEESE.

SO MAKE YOUR NEXT SUNDAY DINNER MEMORABLE BY GIVING ONE OF THESE WONDERFUL RECIPES A TRY.

IT'S THE PERFECT OCCASION TO GET EVERYONE AROUND THE TABLE AND JUMPSTART A NEW WEEK WITH GOOD FOOD.

I'M SARA MOULTON.

SEE YOU NEXT TIME FOR MORE WEEKNIGHT MEALS.

SARA'S WEEKNIGHT MEALS CONTINUES ONLINE.

FOR RECIPES, HELPFUL TIPS, MESSAGES, AND LOTS MORE, VISIT US ON THE WEB AT: FUNDING PROVIDED BY: >> female announcer: AT SUBARU, WE BUILD VEHICLES LIKE THE VERSATILE SUBARU OUTBACK WITH SYMMETRICAL ALL-WHEEL DRIVE STANDARD AND PLENTY OF CARGO ROOM, BECAUSE SOME OF THE MOST ADVENTUROUS DAYS FALL IN BETWEEN THE WEEKENDS.

SUBARU: A PROUD SPONSOR OF SARA'S WEEKNIGHT MEALS.

>> male announcer: ACACIA VINEYARD IS PROUD TO SPONSOR SARA'S WEEKNIGHT MEALS.

WITH OUR HANDCRAFTED CHARDONNAY AND PINOT NOIR WINES, WE ENJOY SHARING THE EARTH'S BOUNTY AND THE SIMPLE JOY OF BRINGING FRIENDS AND FAMILY TO THE TABLE.

>> MY MOM, SHE'S A MAGICIAN.

SHE TURNS WATER INTO SODA, SAVING THE PLANET FROM BOTTLES.

>> female announcer: SODA STREAM: PROUD TO SUPPORT THE MAGIC OF PUBLIC TELEVISION.

>> female announcer: KING ARTHUR FLOUR.

OVER 1,500 RECIPES ONLINE AT: