Tuesday, January 15, 2013

Macaroni Alfredo impromptu-style

Here's a whip-it-up recipe for when you have no clue what to make for supper.



1 pound of macaroni (or other pasta)
¼ cup butter
1 cup milk
bit of olive oil
1 clove garlic, chopped
1 ½ cups parmesan cheese
½ teaspoon nutmeg
2 carrots, chopped
1 onion, chopped
½ cup frozen peas
½ cup chopped pecans

Cover the chopped carrots with water in a microwave-safe bowl. Microwave the carrots for 15 minutes.

While that is in the microwave…
Boil the macaroni in a pot of water until tender.

While the pasta is boiling…
In a skillet, sauté the chopped onion and garlic in a bit of olive oil. When the onion is translucent, set the pan on low to keep it all warm.

In a saucepan, melt the butter and then add the cup of milk. Simmer for 5 minutes. Add the parmesan cheese and nutmeg. Stir until melted and a little bit thickened.

Drain macaroni through a colander and return pasta to the pot. Pour the white sauce over macaroni. Mix well.

Drain the carrots through a colander and add to the pasta.

Run hot water over the frozen peas to thaw. Then add to the pasta mixture.

Either stir in the onion and garlic or else keep it on the side (and away from children who may be offended by it).

Same with the chopped pecans. They can be added to the big pot…or held to the side.

Serve with a green salad.

*These add-ins are only suggestions. Other options might be: chopped ham, celery, steamed broccoli, walnuts etc.
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