Super Easy Pasta Cheesy

When I was a little girl one of my favorite foods was my mother’s homemade macaroni and cheese. I loved the stuff. But then, that was back in the day when nobody thought about Velveeta not being real food. Back then, nobody really cared. At some point I grew up and tried to make a more “grown up” version of mac and cheese, but let’s face it, real cheese doesn’t compare in texture and meltiness to Velveeta. That means that all the grown-up versions of mac and cheese just aren’t the same.

The other day I wanted to cook some pasta to go with our barbecue duck legs and had an idea. I cooked some pasta, drained it, stirred in a chunk of butter and some chevre cheese, and served it to Dan. We both loved it! No, it isn’t the same as macaroni and Velveeta, but then, my tastes have changed over the years. Most of the industrially processed stuff doesn’t taste all that great. This simple combination of tastes and textures was satisfying to the point where I will no longer miss my childhood favorite. Here’s the recipe.

• 2 cups uncooked pasta
• 1 cup chevre (or any soft cheese)
• 2 tbsp butter
• 1/4 cup fresh, shredded Parmesan cheese

Cook the pasta according to directions on the package. Drain and return to cooking pan. Over low heat stir in butter and cheeses until melted. Serve immediately.

No photo, because I suppose I didn’t expect it to turn out so well. But it did, and I find it easier to keep track of my recipes on my blog than my recipe notebook. ðŸ˜

Does anyone else have a childhood favorite that just isn’t the same anymore? Have you been able to make acceptable substitutions? Or find something even better? Do tell!