Tuesday, October 15, 2013

Late Night Mac and Cheese

When I was growing up, an after Shabbos treat in our house was "Saucy Noodles". My brother invented the dish and while we teased him about it, we all came to love it. This is a more adult version of that childhood favorite. It was created several weeks ago after my friends and I returned home from Motzai Shabbos Slichot. On our walk home at about 2 AM, my friends said they were hungry so we stopped at the 24 hour store and picked up some food. I pulled together this creamy comfort food in less than 20 minutes. All it took was about 5 minutes for us to eat the entire thing. This might not be the healthiest thing to be eating in the wee hours of the morning but who cares? It's delicious. Sorry that there is no picture of this dish, we were just too hungry

1 lb (or 500 grams) pasta. Any shape you have on hand will do
3 Tbs butter
2 cloves garlic sliced
1/8 tsp crushed red pepper flakes
3 Tbs flour
1/2 cup milk
1/2 cup tomato sauce
1/3 cup shredded cheese preferably mozzarella, but anything you have on hand will do
Salt and pepper to taste

Bring large pot of water to a rolling boil. Add pasta and a big pinch of salt (the key to great pasta is salted water) and cook according to package directions. While the pasta cooks, melt butter in a medium sauce pan. Add garlic, red pepper flakes, salt and pepper. Cook for one minute then whisk in flour. Cook for about a minute, then slowly whisk in milk and tomato sauce and bring to a simmer. When it comes to a simmer, mix in the cheese and make sure no lumps have formed. Add more milk if the sauce isn't the thickness that you desire. Drain pasta and toss with sauce. Devour.

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