It's fall, so let's combine two comfort classics into one delicious meal; Mac and cheese and shepherd's pie (which is really cottage pie since I use beef rather than lamb, but I digress). Ingredients: 1 bunch scallions, sliced 1 carrot, chopped 4 ounces elbow macaroni 10 ounces ground beef 2 ounces shredded fontina 2/3 cup milk Salt and pepper garlic, minced olive oil butter flour Method : Bring a medium saucepan of salted water to a boil Transfer pasta to saucepan with boiling salted water and cook, stirring occasionally, until al dente. Meanwhile, heat 1 tablespoon oil in a medium ovenproof skillet over medium- high. Add carrots and cook until tender. Transfer to a plate. To same skillet, add ground beef, chopped garlic, and sliced scallion whites and light greens. Cook, breaking up beef into smaller pieces, until browned. Add reserved cooking water and carrots; cook, stirring occasionally, until beef is cooked through. Season with salt and pepper. Cover to keep warm.