So my computer has been out of order for the past week and thanks to a couple of stubborn stripped screws, it may be a while still before I can fix it. That is my only access to Photoshop, so my next chapter will take longer than anticipated to get up. I apologize for the wait!
A few days ago I was going to make lasagna, but I forgot to buy about half of the ingredients. So I improvised something else using whatever I had in the kitchen and invented a really delicious version of macaroni and cheese! Since at the moment, I can’t share anything else share with all my dedicated readers (I think there’s like 4 of you maybe), I will try to recollect what I did so you too can enjoy this thing I made.
1 lb cavatappi pasta, cooked (regular macaroni should work just as well)
2 tbsp olive oil
1 onion, diced
12 oz mushrooms, sliced
4 garlic cloves, minced
1 cup fiddleheads, blanched (or broccoli if you live in a sad place without delicious fiddleheads)
1 tsp smoked paprika
dash of nutmeg
2 tbsp butter
1 1/2 c heavy cream
3 tbsp parmesan
3/4 c ricotta
2 oz mozzarella, grated
2 oz smoked cheddar, grated
Preheat over to 425 degrees (F).
Saute onion, mushrooms, garlic, and fiddleheads until done (5-7 minutes I guess?).
In a dutch oven, layer macaroni, mushroom mixture, and cheeses. Sprinkle top with smoked paprika and nutmeg. Pour the cream over it. The place 2 tbsp of butter on top in the middle. Bake in oven uncovered for 15-20 minutes. Remove from oven. Give it a good stir to mix everything up and season to taste with the smoked salt and pepper.