Somehow the weather has been amazing, and I have been churning out meal after meal centered on white sauces. No complaining here. Cool weather AND ooey gooey deliciousness? Yes, please. Funny though, when I first learned what a white sauce really was years ago, I was appalled. Milk and flour and butter heated up? Sounds gross. It even looks a little gross while it is cooking (especially on my current poorly painted and frankly, poorly designed range top. Will this get a makeover post someday? Here’s hoping.) Despite the ingredient list and the occasional oh-no-it’s-lumpy-it’s-ruined-now-what-do-we-do? stirstirstir oh-wait-nevermind-let’s-stuff-our-faces panic, it tastes fantastic. So here we are living it up in the week of the white sauce. Brandon had a work event the other evening, and I like to eat stuff he isn’t into on those days as a special treat. I am usually not that interested in mac and cheese, but somehow the recipe I found looked too good to pass up. Brandon does like mac and cheese. I did taunt him a little when I found it. Don’t worry, he did end up getting to eat some too. I got the recipe from Iowa Girl Eats my current favorite food blog. Everything she makes is delicious. This mac and cheese was better than delicious. Like the original secret recipe for ambrosia that all the gods were housing up on Olympus delicious. My first thought when I tried it was how I couldn’t wait for Margot and Brandon to take a weekend trip so I can stay home and eat it all weekend. And not have to share. I didn’t take any pictures of it because her pictures are better. Go see it: Sweet Corn and Bacon Skillet Mac and Cheese. Make it immediately. I did take pictures of the Goat Cheese and Cranberry Pasta I made for our lunch the next day. It was a classic it’s-lunch-time-I-haven’t-planned-for-it-and-only-pasta-will-do moment in life. We had goat cheese, lemons, cranberries, garlic (homegrown ftw), and pasta. Yes, please. Technically, I don’t know that this counts as a white sauce, but whatever. It was lovely. Astringent with notes of sweetness from the cranberries. Quick to make too. I think would be best served at room temp so all the flavors are at their height. On the menu for Family Movie Night tonight is a white sauce broccoli and anchovy pizza. Brandon requested it – after very explicitly saying if we ever have a white pizza again he might die. There is just something in the air compelling us towards the comforting ooze.
Goat Cheese, Lemon, and Cranberry Pasta
Serves 2 (or 1 if you are greedy like me)
1/2 lb pasta
2-3 garlic cloves, chopped
2-3 tablespoons olive oil
Zest and Juice of 1 lemon
2-3 ounces of goat cheese
1/3 cup dried cranberries, chopped
While the pasta cooks, saute the garlic in the oil until fragrant and softly brown. Throw in the zest then turn off the heat. When the pasta is done, dump it in the garlic oil and crumble the cheese on top. Stir to melt the cheese a little from the pasta heat. Stir in lemon juice and cranberries. Adjust salt to taste. Eat now, or eat whenever. I would want it room temp, myself.
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