Here's a secret: even food writers come down with cooking fatigue.
Look up cooking fatigue and a picture will pop up of parents who ARE DONE. We've worked all day — either in the home or out of it — maybe our kid hasn't slept for the 2,465th day in a row, our nipples are cracked from a poor latch (ignore this one, dads) and there isn't enough Lansinoh in the world to fix it, and we've lost track of what our seven year-old will eat this week. It happens.
While whining about it works for a while, we all know what we signed up for when we became adults — I've done this countless times — and everyone still needs to eat. That's when I turn to the easiest, fastest recipes that will fill a hole and leave enough for lunch the next day. Put this one in the file marked Desperate And Hungry.
Ingredients
Directions
Cook bacon in skillet over medium heat, turn it over gently. As bacon cooks, boil pasta in a separate pot until pasta is al dente, drain, rinse, and set it aside.
Once bacon is partially cooked, add green onions and continue cooking until onions are softened.
Push the bacon and green onions to the side and deglaze skillet with red wine. Allow to simmer 1 minute and stir in cream, milk, cheese, and pepper.
Allow the cheese to melt, stirring gently, and add cooked macaroni. Stir and simmer over low to medium heat another 5-10 minutes.
Serve with a large salad.
Makes enough for 4-6, with enough for lunch the next day.
Bon appétit!
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