“i’m glad i’m grown up” mac & cheese

when i was a young lass, my mom cooked for me most often.  my favorite meal was parmesan cheese with spaghetti and marinara, in order of importance.  occasionally, though, my dad would have to cook for me.  it was usually something concocted; not because my dad isn’t a great cook, just because he was very innovative with a picky little kid.  since i also loved kraft macaroni and cheese, and he loved smoked sausage, my second favorite meal was born.  pasta and cheese in any form (as you can see in my previous post) is a winning combo for me anytime.  anyway, i used to always mix them on my plate.  (that’s greed… trying to get ALL the flavors in my mouth at one time!)  and this was the result of last week’s nostalgia!

of course, i started out with a cocktail:

isn’t that cute!  my husband brought this home for me one random afternoon.  (and that’s just orange juice, for the record.)  so, i took a grown up combination of cheese and turned it into a sinfully creamy pantry meal that my hubby gobbled up and took for lunch the next day.   pecorino romano is a yummy alternative to fine parmiggiano reggiano.  it’s a hard goat’s milk cheese with a similar nutty flavor and texture.   some people notice the saltiness a bit more and don’t like the substitution, but i embrace it.   i especially like it because of its price (8.99/lb to the parm’s 17.99 lb!) but feel free to get creative with your cheese blend.

there’s NEVER too much cheese.

cavatappi alla aleasa
(aka creamy mac & cheese with smoked sausage)

1/2 lb. cavatappi or other fun, hollow pasta shape
3 tbsp. butter
3 tbsp. flour
3 c. milk
1 1/2 c. vermont cheddar cheese (sharp white cheddar works, too)
1 c. finely shredded pecorino romano
1 lb. smoked sausage, sliced
3 cloves garlic, minced
1/2 small onion, diced
A few generous handfuls of chopped fresh parsley, for garnish
Salt, pepper, and cayenne pepper, to taste

(Optional) 1/2 c.  frozen shelled edamame

1. Bring a large pot of salted water to a boil.  Add the cavatappi and prepare according to directions.

2. Meanwhile, melt butter over medium-high heat.  Whisk in flour and continue to whick constantly until the roux has a nice tan, about 3 minutes.  You want  it nice and thick.  Add milk, about 1/2 cup at a time, constantly stirring, until the sauce is very thick.  Use more or less if necessary.  It’s hard to time a sauce, but it usually takes around 5 to 7 minutes for this amount.  Once the sauce reaches the desired consistency, remove from heat and stir in the cheese with a pinch of salt to taste.

3. During the last 2-3 minutes of pasta cooking, add edamame, if using, then drain.  In a high sided skillet (or the same pot you boiled your pasta in, just towel dried), cook your sausage.  No form of fat should be needed, but if the sausage isn’t producing liquid, add a small amount of olive oil.

4.  Once the sausage is browned, remove it from the pot and cook the onion and garlic in the drippings.  Add drained pasta and edamame to the pot, along with sausage.  Stir in cream sauce and season to taste.  Serve hot!