Food Buzz


Because maybe you do care what I had for lunch...

Wednesday, January 14, 2009

Ricotta mac'n cheese


Another child of leftovers--I bought ricotta and swiss chard so I could make more of that malfatti, but it was just. not. going to happen. Instead I poached the chard and drizzled from Japanese dressing from last night and made this concoction: tiny rigatoni with 15 oz. ricotta, tons of sharp, white cheddar, 1/2 cup cream, and thyme. Topped with bacon and parmesean and baked until toasty.

It wasn't quite the usual mac'n cheese, but we loved it. Now to put in a chuck roast for the day.

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