What was once Pot Roast is now Pasta

I don't know if I have mentioned this before, but I live with two very carnivorous males.  One of which is of the teenage species, and I'll use that term lightly.  For anyone who has been one, or has been around one, you know, I know you know.  The teen male in my house can eat large quantities of well, pretty much anything, but especially meat.  So it should not have really come as any surprise to me that as the end of the week neared and time to survey the scene of the inside of my refrigerator unfolded, I found this.  The container which had previously held the plannedovered chuck roast in it's delicious sauce, now contained only sauce.  But it was really good sauce and destined to once again serve a starring role.  I decided on an uber savory mac and cheese of sorts and got to work. A quick whir of the immersion blender got things started and I began a bechamel on the stove with a little, flour, butter and milk.  To that I found some odds and ends cheesed which was quickly grated and added to the bechamel as was the plannedover chuck roast sauce. Some sauteed spinach, onions and mushrooms amped  up the umami factor and it all was tossed with spiral pasta.

Happy Eating!!!