Can I lure you back with comfort food? How about some warm, savoury, coma-inducing cheesy goodness?
It's been a long time since I've posted, and to be honest it's been a long time since I've cooked. It's amazing what gets put on the standby list when the flight of life is overbooked. Time to reassess the passengers on this plane and bring the blog back on board!
Macaroni and Cheese used to be one of my sister's two favorite foods. Right out of the blue box in the pantry with the powdered cheese and skinny elbow noodles. It's still a winner with kids today--except now it may be in a purple box, sporting the words "organic" or "made with real cheese." I've made several cheesy pasta dishes before; most of them baked with a delicious crunchy topping, and I quite prefer them hot from the oven. However, this stovetop version was easy-peasy and reminiscent of a time when after school snacks were ants-on-a-log and no one had ever heard of hummus.
2 oz white pepper manchego, coarsely shredded