Tag Archives: homemade

15 Delicious + Decadent Mac n’ Cheese Recipes

12 Dec

PicMonkey Collage

 

Shalom.  My name is Whitney and I am a cheese-aholic.  I love cheese so much.  I love it cold, melted, on a sandwich, smothered over fries, shredded over a salad and/or sprinkled (heavily) over some delicious pasta. I’ll eat American “cheese” too. Really, I’m no cheese snob. My love of cheese knows no bounds. When I decided to start keeping kosher, I realized there would be meal decisions in which I was faced with making a choice between meat or cheese (come on, it’s no contest. Cheese wins every time). I had to reckon with the fact that there would even be times when these types of decisions would be made for me by whomever’s house I was visiting for a meal and if they decided to go meat, well, I would have to say “good bye” to my beloved cheese for at least 6 hours (read why here).

Now that it’s been a solid 4 years since deciding to go “kosher”, the things or situations I was initially concerned about are no longer on my mind. Kosher is so ingrained in our everyday life that I don’t miss cheeseburgers or cheesesteaks (too much . . . and neither does my cholesterol level). But, the one meal in which I miss my cheese is the Thanksgiving meal. In true Southern style, my dad’s family used to have the turkey, the dressing, the dinner rolls and a table completely dedicated to casseroles all scattered, covered and smothered in cheese. Gd bless my Southern family. Every year I would haul over to that casserole table and set up camp for hours. So since there is no cheese-laden table at my kosher Thanksgiving feast, I’ve decided to start dedicating Christmas Eve to that dish that is so revered in my mind . . . Macaroni and cheese. Macaroni and cheese represents all that is good and holy about casseroles, in my mind, so as a late Chanukkah/early Christmas gift, I bring to you an ooey, gooey, macaroni and cheese recipe round-up. Break out your Tums y’all, it’s going to be a glorious night.

 

 

Jeanette's Healthy Living

Jeanette’s Healthy Living

1. Creamy Smoked Gouda Macaroni and Cheese Recipe {Gluten-Free} 

Alida's Kitchen

Alida’s Kitchen

2.  Lighter Stove-top Mac and Cheese

i heart eating

i heart eating

3. {Secret Ingredient} Baked Macaroni & Cheese

Nosh and Nourishment

Nosh and Nourishment

4.  Butternut Squash Mac & Cheese

Kitchen Treaty

Kitchen Treaty

5. Southwest Mac & Cheese with Optional Chicken

Diethood

Diethood

6.  Oven Baked Macaroni and Feta Cheese

What Jew Wanna Eat

What Jew Wanna Eat

7.  Kale and Mushroom Quinoa Mac and Cheese

Jewhungry

Jewhungry

8. Decadent White Cheddar Mac n’ Cheese

Julie's Eats & Treats

Julie’s Eats & Treats

9.  Crock Pot Mac & Cheese

This American Bite

This American Bite

10. Dairy-Free Mac n’ Cheese (w/cashew cream sauce)

 

The Noble Pig

The Noble Pig

11. Food Truck Mac n’ Kim-Cheese

A Cedar Spoon

A Cedar Spoon

12. Baked Mac & Cheese with Panko Breadcrumbs

Putting It All on the Table

Putting It All on the Table

13.  Grown Up Mac n’ Cheese

Persnickety Plates

Persnickety Plates

14. Pepperjack Stove Top Macaroni and Cheese

Jenni Field's Pastry Chef Online

Jenni Field’s Pastry Chef Online

15.   Grand Ewe with Pine Nuts, Golden Raisins and Macaroni

5 Tips on Being a Helpful House Guest for New Parents + Curried Roasted Butternut Squash Soup w/Coconut Milk

25 Nov
I heart Chicago.

I heart Chicago.

I took a couple of days off. My best friend had a baby several weeks ago and dang it, I wanted to meet her. It’s hard taking time off. I work more than full time. I’ve got my little critter plus the 150 students I attempt to take care of at work and on top of that, Thanksgiving is around the corner and we’re hosting again this year.  I was supposed to book this trip in December but then December’s proposed trip date turned into a proposed January trip date and it was beginning to feel like I would never really get there.  And yet, something happened while sitting in yet another meeting at work and I thought to myself, “I gotta get out of here”. And so, in less dramatic fashion than I’m making it seem, I booked my ticket and arrived in Chicago this past Wednesday night (Sidebar: Dressing for a November trip that departs from Miami but arrives in Chicago is really an art form I’ve come very close to mastering).

I thought maybe I would have forgotten what is was like to travel solo; it had been so long since I’d traveled without baby and husband in tow. I spent over a decade traveling all over the world by myself but since getting married, the traveling has become a partner-based endeavor. I wondered if I’d remember what it was like to not worry about things like when I’d be able to change Siona’s diaper next or if we factored enough time into our schedule to account for the ever-so-fun security line with a toddler. Turns out, I never lost my travel legs and to be perfectly honest, it felt great to fly alone. Folks, I don’t mean to alarm you but I read an ENTIRE magazine— cover to cover! I mean I savored every second of my uninterrupted magazine-reading and even read the silly ads in the back (Yes, it was an US Weekly and no, it turns out that I do not need a tank top that reads, “Team Peeta”).  Hell, i watched a whole movie on my iPad without interruption. I was not going to let this alone time go wasted. ‘Twas glorious.

My favorite cozy corner in Annie's place.

Cozy, comfort.

Hot coffee on a cold day . . . I think I remember what that was like.

Hot coffee on a cold day . . . I think I remember what that was like.

Glazed and Infused: All the hype was pretty much worth it.

Glazed and Infused: All the hype was pretty much worth it.

Daniel and his baby Judah.

Daniel and his baby Judah.

But I digress. This is a “how to” post. But I’m not writing it because I think I know it all. Oh no my friends. I’m writing this because my dear friend, Annie, knows it all. The four days I was in Chicago were spent repaying a favor. I needed to take care of my girl (and new mom), Jackie and her baby girl, Violet, the way she took care of me when Siona was born.  I was supposed to do this last year when Annie had her baby boy, Judah, since she had spent 5 days with Siona and me in all my post-partum glory.  But sadly, I got the flu and had to cancel my trip.  So, one year later, in Annie’s honor and with her by my side, I finally landed in Chicago to take care of Jackie and Violet.

When you’re a regular guest, it’s safe to say that there’s a level of comfort you look forward to or might even expect from your host/hostess (or maybe this is just me being SUPER Southern). But when you’re the houseguest of new parents, it’s your job and, in my opinion, your obligation to not just “pitch in” but to be altogether expendable to new parents.  And no one, I mean,  no one,  has mastered this art of being the perfect new parent houseguest than my girl, Annie.   She’s helpful in ways that might border on Saint-like status. So, the following list has been compiled from watching her at work in all her glory. For if you are of an age where your friends aren’t quite having babies yet, I promise you, one day they just might and you will need to be there for them as, Gd willing, they will be there for you. Or, you might find these tips helpful if you’re possibly in a stage in life like me where roughly 65% of your Facebook feed is purely pictures of your friends’ kids (the other 35% being BuzzFeed round-ups and cat memes). Or maybe, just maybe, you just had a baby and your in-laws are coming in for a stay and you want to be all, “Hey, Mom-in-law, isn’t this post about how to be a good houseguest to new parents funny? You should read it . . . carefully.”

1.  Take Care of the Animal – Your friends, new mom and dad, are exhausted.  They are knee-deep in care-giving for their tiny new human and sometimes, their first-born, the dog/cat/hamster/fish/etc., gets overlooked.  Pets aren’t overlooked because there’s a lack of love.  Pets in the homes of brand new parents are overlooked because new parents are experiencing an exhaustion that can’t be topped. They’re barely taking care of themselves, much less their beloved pet.  So, if there’s a pet in the house, clean the cage/litter box/tank or take it for a walk.  Fluffy will be very grateful.

2.  Cook –  Make sure what you cook is healthy and will last at least a week or can be frozen. I spent all day on Thursday cooking for Jackie and her new family.  She requested homemade pasta sauce so, obviously, I complied.  I also made curried roasted butternut squash soup with coconut milk (recipe below) and mini zucchini muffins and homemade granola as Jackie expressed concern of her lack of eating in the morning (Jake and Jackie are foodies.  They went to El Buli for their honeymoon.  Cooking for them is very intimidating).

3. Don’t Leave the House Empty-Handed – Taking out the trash/recycling is obnoxious when you don’t have a new baby to take care of.  Plus, for some reason trash and recycling seems to pile up quicker when you’ve just had a baby then in your previous life.  So, after your visit of cleaning and cooking, make sure you don’t leave empty-handed and offer to take out the trash on your way out.

4. Address the Thank You Notes – My girl, Annie, actually offered to write Jackie’s Thank You notes.  I could see the temptation in Jackie’s eyes but ultimately, she wrote her own while the baby was napping.  However, the real time-suckage of Thank You notes is the addressing part.  If baby is sleeping or in someone else’s arms, ask for that address list and start writing.  You’ll rescue new mama from trying to find the time for addressing a sea of envelopes but also the inevitable guilt of being late on her notes (or that’s just us Jewish mama’s having to battle our guilt-complexes yet again).

5. Hold the Baby – Hold that baby for as long as your arms can stand it and give mama an opportunity to take a bath, take a nap or whatever else she’s been itching to get done.  Heck, even if it’s 15 minutes of Pinterest surfing, give her that opportunity.  It’s not for you to judge how she spends her time.  It’s for you to offer and allow her that sacred thing called, “free time”.

Annie, she can take care of people AND decorate.

The woman knows how to decorate.

Homemade tomato sauce on some crusty bread and some creamy cheese.

Homemade tomato sauce on some crusty bread and some creamy cheese.

The murals in Chicago

The murals in Chicago

Me and our sweet Violet.

Me and our sweet Violet.

Curried Roasted Butternut Squash Soup with Coconut Milk:

Ingredients:
1 whole butternut squash – halved & peeled
Coconut oil
1 small onion – diced
2 cloves of garlic – diced
2 cups of veggie broth or water
Curry powder
Sea salt
Cayenne pepper
1 can coconut milk
1 bunch chopped fresh cilantro

Method:
Pre-heat oven to 400 degrees. After peeling and cutting in half length-wise, slather the inside of your squash with just enough coconut oil that is evenly covered but not “oily”. Place your halved and peeled squash oil side down on your baking sheet and roast for 40 – 45 minutes or until soft. Once it’s finished, let cool for about 10 minutes or so. Once cooled, chop your squash into small-ish pieces and set aside.

During the cooling phase, sauté your diced onion in a large stock pot using about 3 tbsp of coconut oil. Sauté for one minute and add garlic. Sauté for another 3 minutes or so or until onions are translucent. Add your seasoning – I go heavy on seasoning this so roughly 2 tbsp of curry or so. Then add a dash of the cayenne and salt. Stir all together and let sauté for another minute. Add the squash and stir. Add the stock or water and stir. Bring mixture to a boil, cover and reduce heat to simmer. Let simmer for about 10 -15 minutes, adding more stock or water along the way just so it stays since and moist but not overly “soupy”. After about 15 minute, remove from heat and, using a hand immersion blender, blend all ingredients until smooth. Add the coconut milk and stir. Season to your tastes. Top with fresh cilantro and enjoy.

Roasted Butternut Squash + Coconut Milk Soup

Roasted Butternut Squash + Coconut Milk Soup

Kosher Connection Round-Up: Two Ultimate Thanksgivukkah Latke Sandwiches

17 Nov
Challenge Accepted

Challenge Accepted

Traditions.  I’ve been thinking a lot about traditions lately.  My husband and I don’t really have a lot of traditions.  We’ve been together for five years and married for three and I feel strongly that that’s long enough to have some actual traditions but we just don’t have any.  I would assume that part of the reason for this is because in the 5 years we have been together and 3 years of marriage, we’ve lived in a number of cities (Jerusalem, Ann Arbor, and Miami).  We haven’t actually been anywhere long enough to set up shop and cultivate some serious traditions.  I often read or hear about families who have long-standing traditions of this or that and it sounds really, really nice.  I’d like to get me some of those traditions, if you please?

Kids: The eat for 2 minutes and play for 2 hours.

Kids: The eat for 2 minutes and play for 2 hours.

One tradition we won't drop: Mommy and Siona photo shoot on Thanksgiving (this was last year's).

One tradition we won’t drop: Mommy and Siona photo shoot on Thanksgiving (this was last year’s).

Six adults and one child ate all that delicious, homemade grub.

Six adults and one child ate all that delicious, homemade grub.

The closest thing my husband and I have come to an actual tradition is hosting Thanksgiving.  We have hosted every Thanksgiving we’ve had since moving to Miami in December of 2010; all two of them.  Each year we’ve had our dear friends (and fellow food-lovers), Adam and Francine (check out her yummy food blog here) and their son, Matan come for dinner and this year is no exception.  I have such amazingly fond memories of our Miami Thanksgivings that now, with this impending LA move on the horizon, I feel that what was to become a tradition will be bittersweet this year.  Our Miami Thanksgiving is precious.  It’s ballsy to say, but no grandparents are allowed.  It’s just my our urban family and, now that my husband’s brother and his family have moved here, siblings.  But that’s it.  We drink beers, we eat A LOT and let the kids run wild.  I have no doubts that this year will not disappoint.

Composing the Masterpiece

Composing the Masterpiece

Who needs bread?

Who needs bread?

Well folks, I think it’s safe to say that the “Thanksgivukkah” horse is dead.  It is so very, very dead.  But just in case it isn’t quite dead yet, I went ahead and accepted my own challenge of creating the ultimate Thanksgivukkah sandwich.  Actually, because I’m a glutton for punishment, I made TWO Thanksgivukkah sandwiches; one to be created using all those glorious leftovers from your Thanksgiving dinner and the other as a beautiful dessert/breakfast/side dish.  I had posted the question on the Jewhungry Facebook page of whether or not a sandwich with latkes as the ‘bun’ was too much but, come on, if you like Jewhungry on Facebook chances are, you are all in favor of a sandwich that has latkes for a bun (and chances are, we would get along swimmingly).

For the sake of my own sanity, I did not roast an entire turkey from scratch nor did I make a batch of my mom’s stuffing recipe.  Instead, I used turkey tenderloin and organic, kosher instant stuffing.  The savory sandwich was, in a word, ridconulous.  It tasted so so good.  And because I started making them at 7am on Sunday morning, my husband, baby daughter and I ate them for brunch at 11am.  This was a true labor of love.  This month’s Kosher Connection round-up theme was “Thanksgivukkah” and well, what better way to mash-up your Thanksgiving turkey and your Chanukkah latke than an actual mash-up . . . on your plate and in your belly.  Enjoy!

Just in case you need help breaking it down.

Just in case you need help breaking it down.

I think cranberry aioli is really really pretty.

I think cranberry aioli is really really pretty.

Savory Sweet + Russet Potato Thanksgivukkah Sandwich

Ingredients:

Tradition latke recipe found here
Turkey tenderloins
3 Tbsp olive oil
Rubbed sage
Garlic powder
Thyme
Pepper
Stuffing – either homemade or instant will work (you decide)
1/4 Cup mayonnaise
3 Tbsp Canned jellied cranberry sauce w/whole cranberry chunks
1/2  lemon, juiced
Green leaf lettuce
Gravy (for the sake of my sanity and this recipe, I used instant vegetarian gravy)

How?

(I’m assuming you already having stuffing ready for sandwich-making.  This recipe does not include a stuffing recipe but there are PLENTY out there so feel free to Google).

Before you start with the latkes, pre-heat the oven to 400 degrees.  Line a baking sheet with tin foil and set aside.  Wash and dry your turkey tenderloins. Lay side-by-side on the tin foil-lined baking sheet.  Drizzle the tenderloins with olive oil and the dry spices listed above.  Using a basting brush, brush the olive oil and spices so that they are evenly dispersed on the turkey.  Put in oven and roast for 25 – 30 minutes or until juices run clear.  Once finished, set aside.

Find the method for the traditional savory latke recipe here.

Once you have completed making all your latkes, set to the side an start mixing your cranberry aioli.  Combine mayonnaise, cranberry jelly and lemon juice into a bowl and whisk until well combined.  Add more cranberry or mayo for your liking.

For assembly:  My husband and I are big believers in the even-spread and the importance of the art of layering a sandwich (have i mentioned that we are of nerd-like quality?).  Therefore, I recommend the following for composing your latke sandwich:

Latke Side One:  Cranberry aioli and stuffing
Latke Side Two:  Small leaf of lettuce, turkey, gravy

Lay side one onto side two and go. To. Town.

And just in case you have room for dessert . . .

And just in case you have room for dessert . . .

Cinnamon Sweet Potato and Apple Latke Sandwich with Chocolate Gelt and Coconut Milk Whipped Cream {Latke recipe adapted from Smitten Kitchen}

Ingredients:

Find coconut milk whipped cream ingredients and method here.

(Makes 8 – 10 latkes)

3 Medium sweet potatoes
2 large, tart, and firm apples such as Granny Smiths
1 Tbsp lemon juice
6 tablespoons all-purpose flour
1 tablespoon granulated sugar
1/4 teaspoon cinnamon
1 teaspoon baking powder
2 large eggs
Sunflower oil
Dark chocolate gelt

How:

First, set up a large bowl of ice water in the sink.  You will pour the shredded sweet potatoes and apples in the ice bath immediately after shredding.

Peel and core apples and sweet potatoes.  Using the large holes of a box grater or in a food processor, shred the apples and sweet potatoes (they can be done in the same bowl). Transfer to the ice bath so as to prevent browning.  Let soak for a few minutes while you clean out your food processor.  Next, transfer to a clean dishtowel or cheesecloth sling and wring out as much juice as you can.

Transfer grated sweet potato and apple mixture to a medium bowl and toss with lemon juice. In a small dish, whisk flour, sugar, cinnamon and baking powder and toss with the sweet potatoes and apples, coating them evenly. Whisk eggs in this small dish until lightly beaten and stir into sweet potato-apple-lemon-flour mixture.

Add sunflower oil to a large frying pan that reaches a depth of 1/8 inch. Heat slowly over medium to about 365 degrees F. Scoop mixture out with large kitchen spoon (usually I loose the spoon after a while and just get in there with my hands). Squeeze the mixture firmly in your palm over an empty dish to remove any excess liquid. (If you squeezed the potatoes out thoroughly in the cloth, you may not have much excess liquid to squeeze out).  Shape the sweet potato/apple mixture into a tightly compacted disk.

Place the disk carefully into the hot oil. Latkes can break apart at this point, they’re very delicate. If you can get them into the hot oil in one piece, chances are they will stick together – frying them is like the “glue” that holds them together. It takes a gentle touch, and it may take you some practice to get the “feel” for it.

The oil should sizzle, but not pop when the latke hits it; if the oil jumps wildly or smokes, it is too hot. If it only bubbles weakly, the oil is not hot enough. Use the first latke to test the oil temperature, and don’t fry a whole batch until the temperature is right.

Continue shaping the latkes in this way, using 2 tablespoons of mixture for each latke. Fry in batches of 4-5 latkes at a time (no more than that – don’t crowd the pan) for 2-3 minutes per side until brown and crispy. Remove the latkes from the frying pan and let oil soak on paper towel.

For Assembly of Sandwich:

Place a chocolate gelt coin on each latke.  Top with a dollop of whipped cream and either eat separately or place one on top of the other and, I don’t mean to be redundant, go. To. Town.

Why eat them separately?

Why eat them separately?

Wait for it . . .

Wait for it . . .

When you can make it a sandwich?

When you can make it a sandwich?

Cookingpalooza: Homemade Fettuccine + Pesto Cream Sauce with Floretines for Dessert

2 Jul
Pasta of Love

Pasta of Love

You ever meet someone who was a legend?  I’m not talking like David Bowie or Oprah (though it’d be cool to meet them as well) but someone who was legendary within your group of people.  My friend, Francine, is one of those people.  We both attended the Pardes Institute of Jewish Studies in Jerusalem, Israel during different years.  She became very close with one of my most favorite people, Annie.  So, when we were living in Ann Arbor, around the corner from aforementioned favorite person, Annie, and decided to move to Miami to further my husband’s Marine Biology career, Annie suggested we contact Francine and her hubby, Adam, who were already living here.  I was a little nervous.  I’d heard so much good stuff about Francine (and some about Adam . . . I guess.  Haha, just kidding buddy.  There was some actual good stuff about you too. For real!) that I was a bit intimidated.  She’s smart, funny, very kind and, a great cook.  I was just dabbling in cooking.  She sounded perfect.  I had a lady-crush on her from afar and I hadn’t even met her yet!  I eventually called them but spoke with Adam instead.  So, she remained a mystery until we moved here.  Then finally, FINALLY, someone invited the other to the other’s house and we got to meet and seriously, all the stuff was true.  She actually was funny, kind, smart but still, I hadn’t eaten the food yet.  THE FOOD!  Eventually, we scored a highly coveted invite to their place for shabbat dinner and that didn’t disappoint either.  All this awesomeness took place within the first 3 months of moving to Miami and 2 and a half years later, Francine and Adam (and now Matan, their 2 year-old), remain our closest friends in town.

Camping in 2011

Camping with Adam and Francine in 2011

Our Kids in One of My Most Favorite Pictures

Our Kids in One of My Most Favorite Pictures;;’

There have been so many meals-shared since plus a few camping trips, farm-outtings, and beach-visits in between but we had NEVER cooked together. So one day, I suggested that we get together for a day of epic cooking proportions.  Why had we not thought of this sooner?  Coming up for a theme of what to cook was a little difficult but I have a “Cooking Bucket List” for the summer and on it was making my own pasta.  Francine was game, thank heavens (I’m telling ya, she’s super nice).  I consulted a beautiful Kosher Italian cookbook my husband and I received as a wedding gift and decided upon a pasta recipe.  The sauce was made up on the fly after a bit of trial and error.  Unfortunately, I didn’t write down the EXACT measurements so I’m going on memory.  It was a hectic but awesome day.  See below.  And even if you don’t end up making your own pasta, I HIGHLY recommend the sauce and the dessert, both of which are pretty versatile.  Bitayavon!

Because I am sharing this post with Francine, you can find the delicious recipe for the dessert, Florentine with Nutella and Powdered Sugar, can be found on her blog, Feta and Arepa.

Pesto in the Process

Pesto in the Process

It Ain't Easy Being Green . . But it Sure is Tasty.

It Ain’t Easy Being Green . . But it Sure is Tasty.

I Wanted to Eat this LIke a Soup. Yum!

I Wanted to Eat this LIke a Soup. Yum!

Cream Sauce Completion

Cream Sauce Completion

Homemade Fettuccine with Pesto Cream Sauce
(Pasta recipe from Edda Servi Machlin’s Classic Italian Jewish Cooking)

What?

For Pasta:
2 1/2 to 3 Cups of Unbleached Flour
4 Egg, Slightly Beaten

For Pesto:

1 1/2 Cups of Fresh Basil, Tightly Packed
3 Cloves of Garlic
1/3 Cup of Parmesan
1/2 Cups of Walnuts
1/4 Cup of Olive Oil
Sea Salt
Pepper

For Cream Sauce:

4 Tbsp Unsalted Butter
4 Tbsp Unbleached Flour
1 Cup Heavy Cream
Pepper
Salt

For Pasta with Hand Operated Machine:

Mound part of the flour on a large board or other working surface and make a well at the corner.  Pour in the eggs.  With the aid of a fork, mix the eggs and flour very gradually until a soft paste is formed.  With your fingers mix in enough additional flour to make a firm, but not too hard, dough.  Knead for about 5 minutes, or until the dough is smooth.  Place in an unfloured dish; cover with an inverted dish and let rest in the refrigerator for about 1/2 hour.

Take one-quarter of the dough at a time and begin the thinning.  With the rollers set at the first slot (farthest apart), feed the dough between the rollers or to the machine, that means the dough is too soft and more flour must be added.  Fold and feed with the rollers set at the same slot 3 to 4 times, until the sheet comes out in one piece (but not too smooth).  Move on to the second slot and feed the sheet only once.  For fettuccine, you will stop at the next to the last slot.  Keep on moving until the desired thinness is obtained.  Repeat with the remaining pasta, using one-quarter of the original quantity each time.  Use as directed in each individual recipe. (Pasta made with only eggs and flour is very elastic and tends to shrink.  However, the second time through it keeps its shape better).

Once pasta is finished, bring a large pot of salted water to boil.  Add the pasta and stir.  Bring to another boil and reduce heat to medium and let cook for roughly 7 minutes.  Drain and place in a bowl.

Sauce “How To”:

Place the basil in the processor together with the garlic, nuts, parmesan and a dash of salt and pepper.  DO NOT ADD THE OLIVE OIL YET.  Process the ingredients while slowly adding in the olive oil during the pulsing process.  Taste.  Add more salt if necessary (Be careful my kosher brethren.  That kosher parmesan can be salty).  Transfer the sauce to another bowl.

Meanwhile, prepare the cream base by melting the butter on medium heat in a large saucepan.  Once melted, add the flour one tablespoon at a time, whisking in between each addition of flour so that it’s smooth.  Turn the heat down to a simmer and add the heavy whipping cream.  Cook over simmer for another 3 – 5 minutes, stirring frequently until the sauce thickens a bit. Turn the heat off and stir in the pesto.  Add the mixed sauce to the bowl of cooked pasta and stir to incorporate.  Top with some shredded parmesan and fresh basil.

Just One More

Just One More

Dive In

Dive In

Add a Little Shaved Parmesan on Top and You Are Set!

Add a Little Shaved Parmesan on Top and You Are Set!

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