This was the kind of weekend that ended with pasta. A late night, two lazy days, a bit of Christmas shopping, a lung-challenging moment with some hot peppers…and by Sunday at 7pm, I was ready for a bowl of comforting spaghetti, or rotini.
Of course this is not all that surprising, given that I could eat pasta for dinner every night! There’s no other meal I find so satisfying on a daily basis, and I love how some of the best pastas actually have the shortest ingredient lists—like this creamy blue cheese number.
I shared this with Cup of Jo readers last month, but it’s one of those recipes that’s really more like a formula than a recipe, so I wanted to make sure you guy didn’t miss it over here.
I’ve always loved making mac ‘n cheese for weeknight dinners, but it wasn’t until I took a cooking course on Italian pasta during college that I discovered this formula for making a creamy and cheesy noodle dish with fewer ingredients and a simpler process than my beloved mac. Basically, you heat garlic in a little bit of olive oil, just until it’s fragrant (don’t let it brown!), then you pour in half and half and keep it warm while you boil the pasta til it’s al dente. The cream reduces, becoming saucy, without any extra thickeners. And then just before the pasta is done, you melt in some fragrant blue cheese. Voila. Done.