Usually called the doctor. Or the caretaker.

For dinner tonight I felt like comfort food, so I made penne in sauce Mornay.

Set a pan large enough for the penne and full of salted water on to boil. Chop two large button mushrooms, grate 50 or 75 grams of gouda, and slice up three or so sun-dried tomatoes in olive oil. When the water first starts to bubble, throw a lump of butter (2 tablespoons, maybe?) into a saucepan and melt it. When the water is boiling, add the penne. Return to the butter for the nonce. When it is melted but not bubbling, sprinkle in a generously heaped serving spoon of white flour and whisk it briskly in. Add some milk (goat in this case) and whisk until your arm falls off or it becomes a bechamel, whichever happens first. Add more milk until you have the volume and/or consistency desired (about a cup should be plenty). Add the grated cheese and continue whisking. Taste and season with salt, pepper, dijon mustard, etc--whatever you like. At this point the pasta should be done. Drain it, don't rinse, and fold it hot into the Mornay, then adding the sliced mushrooms and the sun-dried tomatoes. Remove from heat and let stand for a few minutes so that the mushrooms soften and the pasta is cool enough to eat.

Gobble down, wish it were not so filling so you could eat even more of it.

A double handful of dried pasta is enough for two meals for me.