Another no-recipe recipe – some night cooking, which is something I do quite often, for work lunches for the week. I would have liked to have some cream for this, but to be honest, I managed pretty well with out it. Although, some mascarpone might have been excellent.
I was just trying to make something that I would like with what I had on hand and here is how it went. Again not going to the grocery store at this point in the evening – which was about 11pm, or so.
8 ozs penne pasta – one of my favorite pasta shapes – always use this for mac n cheese*
4 Tbs unsalted butter
1 medium yellow onion, diced (or a shallot?)
8.5 ozs sun-dried tomatoes, packed in oil, but drained (save the oil!)
8 ozs Cantal cheese, grated on the large holes of a box grated
zest of lemon
Parmesan, finely grated
In a big pot, heat water to boiling with a really big handful of kosher salt. Cook penne until al dente.
In a sauce pan, heat butter over medium heat and add onions and saute until soft, but not browned in any way. Add the sun-dried tomatoes and simmer for a bit, just to make sure they are really soft – this is key.
Add the cooked pasta and blend together. Remove from heat and add the Cantal, a semi-hard cheese from France that is slightly similar to a Cheddar. Specifically from Auvergne region of central France. Fancy French Cheese – always good.
Once the cheese is all melty, serve in a bowl with a bit of lemon zest (always a good thing with a cheesy pasta in my opinion) and a little bit of fresh Parmesan for that salty goodness. The ratios are yours to decide.
This made great leftover lunches for about a week. And the Boy made a strange version of it for dinner one night – with eggs. I’m still not sure I understand that at all.
*no elbows for me.