Macaroni a la Fondue and some grilled stuff

The Food:
Tonight we had a very simple dinner that was much like the ones we used to eat when we all lived at home. The only twist is that this was the culinary adventurous version because me and my brothers can't seem to get enough of cooking. Instead of Annie's, we made homemade macaroni that was inspired by the classic ingredients of Swiss Fondue. In lieu of steaming, we grilled the asparagus to ensure a nice caramelization on the outside. For the flat iron steak, we stayed simple. I am always a no-frills person when it comes to meat. Rob brushed it with a bit olive oil , and then sprinkled it with a red pepper blend. It was absolutely delicious!
The fondue macaroni was something I improvised on the spot, loosely based on a couple of recipes from the food network website. It ended up being very good, something I would definitely do again. Here is the recipe, in case you want to try it.
1) Cook whatever shape pasta you want (I used elbow) according to the package directions. I used a full pound box - I was feeling hungry and you can't beat macaroni leftovers.
2) While the pasta cooks, heat 2 tablespoons of butter in a medium saucepan, over medium heat. When it is nice and warm, I put in about a handful of flour to form a roux. At this stage, constant whisking is imperative! Stir the roux around to allow the taste of the flour to mellow out while keeping it from burning. I did this for about 2 minutes.
3) Start stirring in little bits of milk at a time. I used whole, raw milk, but I suppose that other types would do the trick. To get the richness that made the dish so good, I would hesitate to use a milk that wasn't at least 2% milk fat. I didn't do any measuring, but I thinned it out until it was about the consistency of cake batter. To this I added a half a cup of chardonnay.

4) Into this went the grated cheese. I did about 6 ounces of Gruyere, 4 ounces of sharp cheddar, and 2 ounces of freshly grated Parmesan. Stir until melted, adding more liquid if it seems too thick. Then season with nutmeg (freshly ground if possible), lemon zest, white pepper, salt and ground mustard. I didn't measure, so go forth and experiment to taste!
5) When the pasta is done, drain it and put it into a greased casserole dish. Pour the cheese sauce over the pasta and mix it in well. Sprinkle breadcrumbs on top (we had the bottom of a bag of potato chips left so those also got crumbled and put on top - it added a nice saltiness) and then drizzle with a bit of melted butter.
6) Put under the broiler and cook until the top is crispy and browned.

The Creatures that wished they ate it:
Marley, Misty, and in front, Ziggy!