Serious Eats - seriouseats.com

Oh, no! That IS sad. Are you sure it's permanent? I mean, I've had my biscuit mojo abandon me on exactly two occasions: once for reasons I still can't fathom, and once because I was so anxiety-ridden that the dough CLEARLY absorbed my emotions and the resulting hockey pucks were as dismal as my disposition. Fortunately, in both cases the the curse was fleeting, and I was back to form with subsequent batches.

Maybe it's just the culinary gods telling you it's time to branch out in new directions, and you'll be able to come back to these personal classics in the fullness of time. I'll keep my fingers crossed!

The only change to this STELLAR recipe that I recommend is to increase the milk to 6 cups in order to make the mix "soupier" and the end result (and subsequent fabulous leftovers) moister.

Otherwise... the PERFECT baked mac & cheese!

I do the ice-cube tray thing, too, but with two changes:

1) reduce the stock down by at least 50% (simmer gently, don't boil), sometimes more; when you reconstitute them, just add extra water for regular-strength stock;
2) after the stock cubes are frozen solid, pop them out of the trays and store in a zip-top bag (if you leave them in the trays, they can pick up freezer/fridge odors and will also tend to evaporate).