Stovetop Whole Wheat Mac and Cheese
This one goes out to all my fellow Blue Box Junkies.
I may have mentioned in the past, like maybe a thousand times, how much Dave and I love to cook together. It’s one of our very favorite things. Since I am self-employed, I work in any number of studios, offices and coffee shops (and sometimes at home) throughout the week. And Dave works in downtown Portland, so when we both finally get home we are looking forward to reconnecting over cooking up a good meal.
This orechiette pasta from Jenn Louis’s book Pasta By Hand is one of our recent favorites! I know handmade pasta doesn’t sound like a weeknight meal on the face of it, but trust me: this was actually really easy to pull off! (Though I think we made them larger than Chef intended). Next time! And yes, there will definitely be a next time. These were so great!
The recipe for orecchiette in Pasta By Hand is followed by a page suggesting the pasta be made with turnip greens, anchovies and garlic. We didn’t have turnip greens on hand, but we got pretty close with some chard.
And of course I had anchovies, because I never don’t have anchovies. There’s so many great ways to eat them, but one of my favorites is to have them broken up in pasta sauce. Pure happiness.
Thanks to Jenn Louis for letting me reprint her lovely recipe! You can and should buy her book right here.
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