Lately I've been cooking "man food" and "chick food." My husband would not appreciate it if I asked him to eat what I eat...the first spinach salad would send him running for our local drive-thru. I've been making dinners for him and then he eats the leftovers the next day. Tonight I made Cheesy Penne which is a hit in our house. I originally got the recipe from Claire Robinson's "5 Ingredient Fix" and I make it every couple of months. It's so, so simple. I have to admit I change the recipe according to whatever I have on hand and I always use a bit more dijon than is called for. If you've read my blog before you'll know that I am really, really bad at measuring things. Just pour, stir, and taste. :)
My recipe for Cheesy Penne
2-1/2 cups cooked penne pasta, al dente (today I used rotini--salt your water liberally!)
1/4 cup + 2 tbsp milk
1/2 cup + 2 tbsp heavy whipping cream
4 oz. grated white cheddar
1 oz. fresh grated parmesan
2 tsp dijon mustard
1 oz grated sharp cheddar
1 oz grated mozzarella
kosher salt
pepper
seasoning salt
paprika
Set the cooked pasta aside. Over low heat, whisk together the milk and mustard. Add the cream and stir for about 1 minute. Add the cheeses, one at a time, whisking until melted. Add the pasta and season to taste. Serve warm or reheat later but add 1 tbsp milk to reheat!
I enjoyed a couple of bites while I was seasoning. Mmmm. In a perfect world I'd be able to eat cheesy penne and simultaneously be a size 8. :)
VIEW THE ORGINAL FIVE-INGREDIENT RECIPE HERE. IT IS DELICIOUS!
