Macaroni and Cheese doesn't need to be a giant casserole filled with cheddery elbow macaroni, topped with a golden crust. Although I love this tradition version, there are so many great variations to the original. One of my favorite cookbooks (given to me by one of my favorite people in the world) is aptly named Macaroni and Cheese. It contains countless macaroni/cheese combinations including soups and pasta salads as well! Don't limit yourself to that infamous blue box from Kraft. This is a quick dish you can throw together in the time it takes to boil a pot of water. So what are you waiting for?
Macaroni's Got the BluesServes 4
(From Macaroni and Cheese)
1/4 cup pine nuts
8 oz blue cheese, such as Roquefort, crumbled
1/3 cup heavy cream or mascarpone
3 T. pesto (homemade or store-bought)
12 oz penne or fettuccine
Lightly toast the pine nuts in a heavy nonstick frying pan over medium heat until they are golden brown in spots. Remove from the heat and set aside.
Meanwhile in a large bowl combine the blue cheese with the cream and pesto. Set aside.
Cook the pasta in boiling salted water until al dente. Drain and reserve about 1/4 cup of the cooking water.
Toss the hot pasta with the blue cheese-cream mixture, adding a few spoonfuls of cooking water to bind the sauce to the pasta. Sprinkle with toasted pine nuts and serve right away.