Note: During this time, I am trying to post more regularly in the hopes that in my small way, I can help people cope with a crisis. As I usually do – through food. I am trying to fulfill the requests for pantry-focused meals that are wholesome to the mind and the body. Wishing everyone all the very best from NYC!
My friends and family and especially my husband like to poke fun at me (that’s what I am calling it) for my inability to compromise. I want both, is almost always my answer to any choice, difficult or easy.
I love cheese and pasta for their ability to comfort and hug and fill and fulfill. Especially at a moment like this, standing at my NYC window, listening to the wailing of the sirens, recovering my own health, parenting from my doorframe, working from bed (so gratefully), watching the tumbleweed streets. Even when I am trying to remember to keep my physical health a priority, sometimes my mental health dictates: mac and cheese. I have learned not to argue with myself in these moments.
But I also love very fresh things. This time of year. The daffodils. The blossoms. The sparkling sunlight. Even if I can’t be with them, I sense them. I feel them on the breeze filtering in through the screens and bars on my windows. I want to bring them inside. I want to experience spring, inside and out. To me that is green, green vegetables, herbs, freshness, verdure, crispness, cleanness, life.
Here is my no compromise suggestion: a simple, one-pot, no-bake macaroni and two cheeses: cheddar with a Gruyere accent. And laced throughout, vegetables of the season: spinach, peas, broccoli. You could use asparagus, zucchini, green beans. And a surprise handful of herb confetti: fresh mint and sweet basil. It’s grown up, responsible. But also, it’s mac and cheese. Eat well and be well. Sending love from NYC.
One-Pot, No-Bake, “It’s Spring!” Mac and Cheese with Green Veggies and Herbs
serves 4
INGREDIENTS
1 pound of dried cavatappi pasta – fusilli, penne, ziti, or rigatoni would work too, as would whole wheat varieties
½ head broccoli, cut into small spears
2 ½ ounces frozen peas (or about ¼ bag)
4 ounces baby spinach leaves
A small handful of mint and/or basil leaves, torn
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
3 cups whole milk
8 ounces sharp white cheddar, shredded
4 ounces Gruyere, shredded
A pinch of freshly ground nutmeg, if you have it
METHOD
Cook the pasta in a large pot of boiling, salted water until it is al dente – usually one minute shy of the recommended cooking time on the box, or, if there is a range, the bottom of that range. My box said 6 to 8 minutes, so I went with 6. A note on the pasta: I recommend the longer of the short shapes here, to pair with the shape of the long vegetables. Three minutes before the pasta is cooked, add the broccoli to the pot, keeping the heat high so the water is boiling nicely. One minute before the pasta is cooked, add the peas. Then drain. Set aside.
Add the pot back to medium heat and add the butter. When it is completely melted, add the flour and whisk until smooth. Add the milk, bring to a simmer, and whisk until the sauce is thick enough to coat the back of a spoon. Whisk in the cheese and the nutmeg, if using. Taste, and season with salt and pepper as needed. Add in the spinach and the mint and/or basil and toss until wilted. Add the pasta and veggies and toss, allowing the pasta to cook 1 to 2 minutes more in the cheesy sauce. When you see the perfect mac and cheese texture, spoon too much into a bowl, and eat.
