Single Lady Mac & Cheese

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This past weekend was kind of rough for a multitude of different reasons.  Even though I had some relaxing moments spending time with friends and family, most of my weekend was spent in a state of “blah” that I couldn’t quite shake.  When I’m feeling like this, I know the best thing to do is to engage in self-care with a little bit of comfort food and TV.  My craving was mac and cheese, but I didn’t want to make a huge pan of leftovers that could go to waste.  After a few minutes of thought, I realized I could easily make a tiny mac and cheese that would feed just myself.  Even in my difficult times, my brain comes up with great things!

This recipe is perfect for a feel-sorry-for-yourself-night, because it only requires one pot and it’s super versatile.  You can use whatever cheese and pasta you have around the house, although smaller pastas with plenty of nooks and crannies are always the best!  I’m also partial to a cheddar-parmesan mixture if you have that around the house.

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As far as fanciness, this mac and cheese is pretty fancy-free.  I just blend it all together, top it with a little parm, and broil it until browned.  I add a little ceyenne pepper, mustard powder, worcestershire, onion powder, and garlic powder.  Feel free to add whatever spices you want or none at all.  Broil or don’t broil.  Eat it out of the pan and leave the dishes for later, or wash the pot while the pasta broils (my method, because dirty dishes give me anxiety).  Once your mac and cheese craving has be fulfilled, you can crawl back in bed or take a walk or go grab a coffee.  This mac and cheese is about you and your needs after all.

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Take time for self love this week my friends ♥  We all deserve it.

XO Sara Lynn

*Song of the Day: Dandelion Wine by Gregory Alan Isakov

 

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Five Cheese Rigatoni

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I love pasta.

I absolutely love it.

Especially when it’s covered in rich, delicious cheese.

Today I had to have a little last minute surgery and anesthesia makes me crave meals like this.  You know, after I get over the “oh-my-god-I’m-going-to-throw-up-and-also-I-feel-like-I’m-dying” feeling.  If you’ve ever been on anesthesia and not reacted well, you probably have some kind of clue to what I’m sayin’.  And if you haven’t, consider yourself lucky.  You are not missing anything (I swear)!

But on the bright side, I’m feeling much better, doped up on Loritab, and am on my way to enjoying a nice big bowl of cheesy pasta in the very near future.

Life is great, isn’t it?

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Ingredients:

8 oz. rigatoni pasta

1/4 c. butter

2 cloves garlic, minced

1 c. whole milk

6 oz. cottage cheese

1 c. cheddar cheese, grated

1 c. mozzarella cheese, grated

1 c. Swiss cheese, grated

1/4 c. Parmesan cheese, grated + more for top

1/4 tsp. garlic powder

1/4 tsp. onion powder

Dash paprika

Dash ceyenne pepper

Salt and pepper, to taste

1/4 c. Panko bread crumbs

1 Tbs. butter, melted

Boil pasta according to directions until it is al dente (normally about 8-9 minutes).  Drain and set aside.  Preheat oven to 350* F.

Meanwhile, melt the butter and brown the garlic until fragrant in a medium sauce pan.  Add the flour until it forms a roux.  Stir in the milk and all five cheeses.  Allow the cheeses to melt (the cottage cheese will not melt, but will make it super creamy and delicious, trust me).

Add garlic powder, onion powder, paprika, ceyenne, salt, and pepper.  Stir well.  Add pasta and mix to coat.

Butter an 8×8 casserole dish and add pasta, spreading it smoothly.  Combine panko and melted butter.  Sprinkle the bread crumbs and extra parmesan on top of the pasta.  Bake for 20 minutes or until bubbly.

Serves 2.

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Revel in happy, pasta related bliss.

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You can do that, right?

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I have faith in you.

XOXO Sara