Stove Top Mac n Cheese
This Weekend you might need pasta. You might be busy, in fact I know you are busy! This article was developed for 425 magazine originally for their November 2014 FOOD issue! I have to be honest, I like shortcuts, for everything in life. I hate to bake Macaroni & Cheese. The amount of dishes I dirty from making cheesy pasta is ridiculous. I thought if I just perfected the method I could skip the flour thickeners and rely on cream. Back in my restaurant days we made home made pasta’s that only bathed in heavy cream with wonderful flavor combinations, like roasted butternut squash & gorgonzola, or crab and lemon zest with fresh herbs and chive flowers. Minoela was brilliant, we scratch made everything and strived for perfection in flavors and recipes. All we used was good parmesan, butter and heavy cream to start any of our creamy pasta’s. I can remember those warm summer nights where people would be lined up for fresh pasta and never ending glasses of Rose’, the patio was packed. We had two tiny side walk tables and people waited for seating inside while other guests ogled the 2 sets of lucky patio diners. This recipe pays respect to authentic Italian pasta’s only thickened with cream and kissed with garlic. When I make it I remember those days at Minoela cooking in such a tiny kitchen and making people happy. The recipe that follows is so simple and comforting. The variations are endless. I am including the basic recipe and you let your imagination soar with roasted veggies and meat mix ins.
Stove Top Mac N Cheese
1lb short pasta
8 cups salted water for boiling
3 cups shredded sharp cheddar
2 cups shredded parmesan
2 cups heavy cream
salt and pepper to taste
fresh herbs to taste
Method
Boil pasta according to package or make fresh. Drain your hot pasta and reduce heat to medium, place back on the heat, pour heavy cream and parmesan into the noodles. Allow the pasta to cook for about 3 minutes to thicken the cream. Remove pasta from heat and add the cheddar. Do not add cheddar over the heat. you run the risk of “breaking” the cheese. it can become gritty in texture quickly. Stir gentlyuntil it begins to thicken. Add anything you’d like to this gooey bowl of happiness.
