Canoodling with Pasta
Photography: Paulette Phlipot
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Spicy Southern Mac ‘n’ Cheese
This is from The Grit in Athens, Georgia. It is a wonderful place, with great home food.
1 pound penne pasta (or a similiar pasta of your choice)
6 tablespoons butter
4 cups whole milk
2 tablespoons hot sauce
2 teaspoons salt
2 teaspoons mustard (dry or 3 teaspoons prepared)
1 or 2 cups bread crumbs
1 teaspoon cayenne pepper
6 cups sharp cheddar cheese, shredded (I substitute Vermont cheddar and pepper jack)
Preheat oven to 425 degrees. Coat a 9x13 inch pan with non-stick cooking spray. Prepare pasta until just cooked, firm but not hard. Drain and set aside. In pasta pot, melt 3 tablespoons butter. Return pasta to pot, stir to coat. In a large bowl, lightly beat eggs. Add milk, hot sauce, mustard, salt and cayenne, and whisk to combine. Add to pasta mixture and stir to coat. Add cheese and stir to combine. Cook 5 minutes, stirring constantly, or until substance is creamy and the cheese melts. Transfer to a baking pan. Meanwhile, back on the range, melt remaining 3 tablespoons butter, add bread crumbs and stir to combine. Spread mixture evenly over macaroni. Bake 10-15 minutes until top is golden.
Honey Garlic Pasta
This recipe has a great sweet and spicy kick. I use it as a side for many meals as it pairs well with meat or vegetables.
1 package (16 oz) angel hair pasta
2-3 garlic cloves, minced
1/2 cup butter or margarine
1/4 cup good raw honey
1 tablespoon of fresh basil, chopped, or 1 teaspoon dried
1 tablespoon fresh thyme, chopped, or 1 teaspoon dried
1/4 cup grated Asiago cheese (or try something else for variation)
1 medium spicy pepper, chopped
Cook pasta according to package directions. Meanwhile, in a skillet, sauté the garlic and pepper in butter. Stir in honey, basil, and thyme. Drain pasta, add to garlic mixture and toss to coat. Sprinkle with cheese.