Today we’re kicking off our fall favorites series with none other than Patricia Wong and her Farm to Table Family! Stay tuned for additional episodes throughout the month, which will cover some classics and some new (soon to be) favorites.
Okay, I have a confession to make. Deep breath, here we go… I don’t like “real” macaroni and cheese. Let that sink in. Yes, I — the woman who practically faints with happiness over the truffle-y moliterno at the cheese shop in the video — would much rather have the stuff from the blue box than most homemade macaroni and cheese.
I’ve just always loved the creamy texture and punch-y (admittedly fake) cheesy flavor you find in the boxed mac and cheese. This recipe, though, might have converted me.
It’s ridiculously simple: no roux, no baking, no mustard, or cayenne. Sage oil lends some earthiness, and, because there’s no béchamel, all of the creaminess comes from the cheese itself, which means an intense burst of cheese flavor. The recipe calls for gruyere, but any good melting cheese will do. And, if you happen to get your hands on some moliterno, do yourself a favor and toss it in. You’ll be in heaven.
MODERN MAC & CHEESE
1/2 lb. of your favorite pasta (macaroni, penne, farfalle, etc.)
1 c. grated gruyere cheese
fresh black pepper
5 or more fresh sage leaves
- Prepare sage oil. Drizzle olive oil into pan and gentle heat over medium flame. Add sage leaves to infuse into the oil. Once you smell the sage and right before they turn brown, it’s ready! Set aside for pasta topping later. Let the oil cool slightly.
- Meanwhile, cook pasta until al dente. Add pasta into the sage oil.
- Add the cheese and stir.
- Sprinkle sea salt and fresh black pepper before serving.
- Bon appétit!
~Patricia Wong, Farm to Table Family
Farm to Table Family focuses on bringing the family together through healthy, tasty, and beautiful foods. The recipes are modern takes on traditional favorites inspired by the finest and freshest seasonal ingredients.