Yeah, yeah, yeah, yo Uh, uh, uh, uh [Verse 1: Mac Miller] I got a little bit of money fillin' my pockets Roll around like I run this shit I got a system filled up with toxins I've been broken-hearted, now it's fuck that bitch Getting high to deal with my problems Fucking bitches, getting drunk as shit But these bitches getting obnoxious They nothin' to me though I love this shit Go long days, longer nights Talk too much, the wrong advice, all the lights and call my life Doctor, doctor, will you help me? Keep me healthy, keep it low, this where hell be Ain't shit you can tell me now Fuck this rap shit, bitch I'm sellin' out Ooh shit, with my new bitch you jealous now Smokin' weed at the crib watching Belly now All the pain that they causin' Like fuck it we ballin' now everythin' straight You feeling the feeling I'm chilling, just living, I'm burning away I'm getting too static, too much on my plate

Lord, I need me a break [Hook: Miguel & Mac Miller] But I'll be good by the weekend I'll be good by the weekend Everything good by the weekend Everything will be good by the weekend We going out tonight, yeah we going out tonight, like fuck it We going out tonight, yeah we going out tonight, fuck it We going out tonight, yeah we going out tonightbest wine box uk [Verse 2: Mac Miller]top 10 wine producing countries in europe I been having trouble sleeping, battling these demonstop red wine regions Wondering what's the thing that keeps me breathingbuy wine label paper

Is it money, fame or neither I been thinking about the places that I frequent All the people that I see I’m just out here livin' decent What do it mean to be a G And all the time we fall behind Bitches in the concubine, I call her mine, crazy She ain't' God as I, I make water wine, pause in time It's common, they often hate mewine bar names ideas Never will I walk in line, I cross the T's and dot the I'sbeer and wine based cocktails Wondering well, wonderin' how I got this highbest big bottle of wine Fell asleep and forgot to die, god damntop wine brands of india I'm poppin' them downersbest nyc wine tours

And drinkin' them powders, faded Get it over the counter I'm stuck on the browsers like how did I make it These bitches don't know me This shit is so lonely until she get naked Don't even know what today is Mondays I think of you, but I ain’t tripping on it Tuesdays I’m in, gotta get my hands up on ya Wednesdays I live with you, you know you're staying over Thursdays I’m sick of you, I got to get rid of you Cause Fridays are always The start of the time of my life, alright When I get faded you hate it But, baby, it’s gon be alright, ha, alright Referencing the joys and thrills of the weekend. Miguels croons a smooth chorus as Mac Miller spits about the what he loves to do over the weekend. Perfect Circle / God Speed GO:OD AM [Tracklist + Album Art] We teamed up with Maille to make a cheesy, creamy, and comforting homemade mac and cheese—and psst: There's a secret key ingredient hiding in there, too.

There are a lot of recipes for homemade macaroni and cheese out there. And they incorporate just about anything imaginable, because mac and cheese is a veritable blank slate—the side dish (or main event, depending on age and responsibility level) takes vegetables, meat, spices, condiments, and more, and gleefully tucks them into nooks and crannies for discovery later. Truffled, Mustardy Mac & Cheese I had been eyeing Posie Harwood's Miso Mac and Cheese because of its inventive use of the Japanese soybean paste for a flavor change, but didn't have any miso in the fridge. But it got me thinking—and rummaging for dregs that could similarly drop a flavor bomb in an otherwise simple baked pasta. So I settled on tossing in the last few tablespoons of some fancy French mustard instead, and mixed in shallots, garlic, some white Burgundy, and Comté cheese to boot. Posie makes a roux before adding cheese into the mix—a technique you'll see used in many homemade mac and cheese recipes.

It helps create a cohesive sauce that coats the pasta, letting the whole thing slide easily right into a casserole dish to pop into the oven. This Truffled, Mustardy Macaroni and Cheese comes out crisped on the top, good-gooey in the middle, and the piquant mustard flavor is lively and present, perking the whole thing right up out of its bed of dairy. High-quality mustard has long been a Food52 pantry staple. We partnered with Maille to show you how to use their lux Black Truffle and Chablis mustard—which is made with real truffle pieces—comfort-food style: In mac and cheese. Our best tips for eating thoughtfully and living joyfully, right to your inbox. Let's Keep in Touch! Get the recipes and features that have us talking, plus first dibs on events and limited-batch products. (Oh, and $10 off your order of $50 or more in the Food52 Shop, too.) Your Email AddressGet More Food52 Name your first collection or try one of these: Sorry, this item is currently out of stock.