Episode 1: cooking for my roommate

4 cups sharp cheddar cheese shredded
1 cup manchego shredded
1 cup Gouda shredded
1/2 cup butter
1/2 cup flour
2 cups half and half
1 # macaroni
3 cups milk
Salt
Pepper

3 lbs beef marrow bones
2 tsp garlic salt
1 tsp pepper

2.5 lbs tri tip
olive oil
salt
pepper

For bone marrow: lay out bones on baking sheet + tin foil. sprinkle with garlic salt + pepper.

bake at 400 for 30 minutes or until desired doneness.

Grate all cheeses into a bowl. mix together and set aside at least 1 cup for the top of the mac n cheese for baking.

Boil 1 lb macaroni pasta in salt water. cook for about 7 minutes. drain and add to an oven safe pan.

For cheese sauce- add butter to a large sauce pot or pan. let melt and add flour. mix well until fully combined. cook for about 2 minutes then add milk + cream while stirring. sprinkle in the grated cheese and mix well on low heat until everything is combined.

Once cheese sauce forms color and thickness, add to macaroni and mix well.

Scoop out the bone marrow and add it into the mac n cheese, mix well.
Sprinkle the remaining grated cheese on top of the mac n cheese and spread evenly.

Place in oven on the top rack until the top is golden brown.

For tri tip- season both sides with salt + pepper. Sear on high heat (about 2-3 minutes each side) with olive oil then place into oven. If you have a pan that can go directly in the oven, do that but if not add it to a foil lined baking sheet.

*cooking tri tip is about 12 minutes/lb depending on how you like your steak cooked. I cooked mine until internal temp of 135 (medium rare).

Plate it all up, serve and enjoy!