Wednesday, February 16, 2011

Adult Mac & Cheese

I can't believe I'm admitting this but one of my favorite dinners as a kid was Kraft Macaroni and Cheese with cubes of fried Spam in it. 
This was a major treat for my sister and I during summer vacations at my dad's house back in the early 80s. I say a treat because I don't recall my mother ever letting us have Spam, boxed/canned cheese products or even chocolate cereal for that matter ( how uncool right??) Obviously she was way ahead of all of us.  Anyway, my Kraft Mac and Cheese obsession came to an abrupt halt as soon and I was able to to read nutrition labels and well....that stuff isn't very healthy. Big shocker I know.
They other night I got a text with a picture attachment from my sister in San Fransisco. It was a fabulous looking plate of some sort of creamy looking pasta with the message, " I don't have a blog so I have to text you pictures of my dinner." ( cute ) So,
Erin discovered a bad ass recipe in "Food and Wine" magazine named, "Creamy Goat Cheese and Asparagus Orecchiette" and wanted to share this with y'all.
Can I just say O.M.G.
Goat cheese? Asparagus? Pasta? Can any combo sound any better?
An email with the recipe soon followed and I'm happy to say I think I found a healthier subsitute for my Kraft Macaroni and Cheese cravings.
Happy asparagus season to you Mainlanders!! I'll cross my fingers for an early spring.

Creamy Goat Cheese and Asparagus Orecchiette
3/4 lb orecchiette pasta ( I used penne )
1/4 cup good organic olive oil
1/2 medium red onion diced
3/4 lb asparagus spears, cut into 1/2 inch pieces
1/2 tsp crushed hot red pepper
1 tsp lemon zest
2 Tbs of lemon juice
salt and pepper
2 Tbs of fresh goat cheese ( I used 3 maybe 4 Tbs....what? )
1 Tb fresh snipped chives
freshly grated Parmesan Cheese ( I used Pecorino )
1) In a large, boil pasted in salted water until al dente. Reserve 2/3 cup of cooking water.
2) In a large deep skillet heat oil until simmering. Add onion and cook on med heat until softened. ( about 5 min ) Add red pepper and asparagus and cook until crispy tender. ( about 5 min )
3) Add pasta and reserved cooking water to skillet with lemon juice and zest; season with salt and black pepper. Cook and stir until a la dente and when asparagus is just tender. ( about 2 min ) Add goat cheese and chives until just melted. Serve with grated cheese.


  1. this looks amazing. im going to make it next week!! thank you so much for posting.

  2. LOVE it with the goat cheese. Fabulous.

  3. YUMMMM i am so hungry at the moment i could eat anything.

    F. ( x

  4. just found your it!
    I grew up on maui and family lives there
    your blog is so playful and fun
    I love the vibe...(elegant surfer foodie)
    smoothies and food recipes are addicting
    p.s. if you don't have almond milk
    you can add MaraNatha creamy almond butter and