Slacker Hack: Macaroni and Real Actual Cheese

A while back I posted about how we are trying to limit processed junk in our house. Inspired my children’s absolute favorite comfort food, spaghetti carbonara (I swear by Lidia Bastianich’s recipe, although I use diced pancetta instead of regular bacon), we came up with a quick and dirty version that has made those blue boxes of mac & cheese a distant, uncomfortable memory in our house. I thought it might be helpful for families who can never sneak an egg into their kids’ diet. It’s just pasta with butter and cheese, but you add an egg yolk (protein!) while the pot is still hot enough to cook it. Basically:

  • Throw some pasta (any shape) into boiling water to cook.
  • While the pasta is cooking, separate an egg yolk (or two, if you’re doing a lot of pasta) and get some butter ready (diced into small, easy-melting pieces). You’ll also need shredded parmesan cheese.
  • Once the pasta is cooked, drain it and immediately return it to the hot pot.
  • Quickly stir in some butter.
  • Quickly toss in an egg yolk (or two, if it’s a lot of pasta) and stir; the heat from the pot should be enough to cook it.
  • Toss in a handful of shredded parmesan cheese.
  • Serve.

My kids gobble this up;Iit’s much richer than plain old buttered noodles, and assuming you keep a big old jar of shredded parm in fridge like we do, there’s virtually no prep. I haven’t tried it with cheddar or other kinds of cheese.

Advertisements

4 thoughts on “Slacker Hack: Macaroni and Real Actual Cheese

  1. Pingback: Reversing the Polarity of Convenience Food: Be a junk food locavore | Narrowback Slacker

  2. You mentioned that egg yolk is protein… But I am pretty sure all of an eggs protein is in the white part (albumin,) and the yolk holds the fat and cholesterol. That is not to say it’s bad to use, just that it might not be as healthy as you had in mind.

    • That seems to be a common misconception, Miranda, but egg yolks do have protein, it’s just a smaller percentage than the white. About 40-45% of any given egg’s protein is from the yolk.

  3. Well, more than half is in the white, but about 40 percent is in the yolk. And while it’s not a lean protein, the yolk does include lots of vitamins and healthful fatty acids. I wouldn’t call it a diet food, but my goal is just to get real food into my kids. But sincerely, thank you very much for raising this point–I did have to go and check (thank you, AHealthierMichigan.org) and that’s really something I should have done before I posted.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s