From K’s recipe cards
- cubed chicken or 1 can tuna
- uncooked macaroni
- cream of chicken soup
Jared’s favorite. Very fatty.
- thin spaghetti or fettucine
- heavy cream
- bacon slices
- Optional additions: Sauteed boneless chicken
- thinly sliced prosciutto
- grated fontina
- sea salt and white pepper
- unsalted butter
- dry rigatoni
- unsalted butter
New York Times, 1/4/06
This one is just perfect for anyone looking for classic, baked, no-fuss mac and cheese. Serve it with a g’normous green salad, in a feeble attempt at caloric balance, and wine, to remind yourself that you’re a grown-up.
- dry mustard
- cayenne
- salt
- freshly ground black pepper
- butter
- macaroni
- onion
- dried porcini
- garlic
- hot red pepper flakes
- flour
- Nutmeg
- Parmesan
- extra-virgin olive oil
- garlic
- dried leaf sage
- cannellini beans
- tubular macaroni
- Hot pepper flakes
- spaghetti
- grated Parmesan
- garlic
- spaghetti
- large egg
- grated Parmesan cheese
- ground allspice
- ground cinnamon
- black pepper
- salt
- red wine
- lean ground beef
- chopped fresh parsley
- water
Parsley and walnuts add extra health benefits to this version of aglio e olio, the Italian classic of spaghetti with garlic and oil. I like using whole-grain pasta made from farro, an ancient form of Italian wheat that tastes mild and nutty. Specialty stores and natural foods markets have this pasta di farro, made by Manicaretti or Latini, while supermarkets, usually sell whole-wheat spaghetti. (Those from DeCecco and Delverde are especially good.)
Fast Fact: Walnuts are the only nut containing ellagic acid, an important antioxidant.
Quick Tip: Roasting the nuts at 350º F. for 5 minutes improves their flavor.
- farro or whole-wheat spaghetti
- extra-virgin olive oil
- chopped walnuts
- Salt and ground black pepper
- Freshly grated pecorino Romano cheese