Let's cook. And eat.

 This recipe is a winner - quick and easy. The only thing I had to change was that I used smoked paprika instead of hot sauce since I had none at home.  https://thesaltymarshmallow.com/instant-pot-mac-and-cheese/ Master S was joyful. 

 I found this recipe on NYT Cooking. It is by Mellie Pear Tree.  https://cooking.nytimes.com/recipes/1021870-southern-caramel-cake My changes were:  I used about 1.5 cups of sugar. I did add a half cup more of buttermilk. The base cake turned out great.  For the icing I used 2 cups of confectioner' sugar instead of 3. And I still felt it was a little on the sweeter side. Maybe next time I will reduce the dark brown sugar in the caramel too. Also, the icing thickens as it cools. I poured mine while it was still hot. It is better to let it cool just a bit so it does not all just flow to the sides. I used 3/4 teaspoon salt.  Here is the recipe if the link does not work (original, without any modifications.) :  By Millie Peartree YIELD 10 to 12 servings TIME 50 minutes, plus cooling This traditional Southern caramel cake is perfect for when you want layer cake, and you'd like it fast. It's light and fluffy under the sweet caramel glaze, which hardens at room temperature and sha