cheeky recipe: macaroni & cheese with creme fraiche

i know i've been a slacker about blogging lately (sorry!). i've also been slacking on new recipes. relying on our old favorites keeps dinners easy while we're preparing to move. at light horse tavern a few weeks ago, fanboy & i had a delicious mac & cheese that was made with creme fraiche. i started looking into recipes. i chose this one because it didn't require a roux and uses only one pot. the creme fraiche gives it a little zing and makes a super creamy sauce. i opted for an aged cheddar but this would work well with other cheeses. i plan to try it with gruyere next time.

macaroni & cheese with creme fraiche (adapted from food.com)

• 12 ounces of your favorite pasta
• 1-2 cloves of garlic, minced
• 10 - 12 ounces cheddar cheese
• 4 ounces creme fraiche
• salt, to taste
• freshly cracked black pepper, to taste
• 2 tablespoons unsalted butter

cook the pasta in boiling salted water until al dente. reserve 1 cup of the pasta water. drain and set aside.

return the pasta to the pot. toss with the garlic, shredded cheese, creme fraiche, salt, pepper, and butter. heat should be on low to avoid burning the cheese. ladle in about 1/4 cup of the pasta cooking liquid, tossing ingredients gently.

if the cheese does not melt right away, increase heat to medium for a few moments. the cooking liquid will help create a light, saucy coating of cheese. most importantly, be extra careful not to burn the ingredients! if the pasta seems dry, ladle in a bit more liquid, only 1/4 cup at a time, until the macaroni is creamy but not watery.

transfer to pasta platter and serve hot.