This is mac-n-cheese, sort of, but just barely. It’s more like high-end buttered noodles. It’s creamy and rich without being cheesy. It’s doable in about 10 minutes.
You could easily pour the finished macaroni into a baking dish, sprinkle some buttered, herbed crumbs on top, bake it, and call it a gratin de pâtes facile, and impress the hell out of your friends at your next smart dinner party.
Whaddaya mean, you don't have smart dinner parties?
1 lb elbow macaroni
1 stick (4 oz, 8 Tbps) butter
4 oz cream cheese
1/2 cup grated pecorino or parmigiano cheese
Black pepper to taste
Cook elbow macaroni in generously salted water until just al dente. Before draining, reserve a cup of the cooking water.
Put butter and cream cheese, both softened to room temperature (I have a “soften” setting on my microwave, and it comes in handy for this sort of application), in a mixing bowl. Add cooked, drained pasta to the bowl and mix, melting the butter and cream cheese to coat the macaroni. Add pasta cooking water as needed to create a creamy sauce.
Add grated pecorino or romano and black pepper, and mix well.
I'd show you a photo, but I neglected to take one....
Friday, May 9, 2014
Almost Kinda Sorta Mac-n-Cheese. Maybe.
Dave loves to eat, and cook, and feed his family and friends. Thankfully Dave's family and friends like to eat what he cooks. Dave has achieved the Great American Dream -- suburban banality. He cooks from his modestly appointed kitchen in the leafy suburbs of Delaware County, Pennsylvania, a stone's throw from Philadelphia. Stop by for dinner. Or lunch. Or breakfast.