Sep
1

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Glams,

With multiple deadlines in the office, a husband who loves to eat and a busy three-year-old constantly by my side, the need to pre-plan our family dinner choices is becoming more and more of a necessity and not an option. Actually, I can imagine that this is the case in most of my fellow #glammoms households.

In an effort to curb the daily question ‘What’s for dinner?’ I have promised myself that I would whip up a home cooked meal at least three days out of the week. You might ask the question, ‘Why three days?’ It’s simple: I don’t cook on Friday’s (it’s been a rule of mine way before my son was born) and outside of that, I’m very honest with myself, I just can’t seem to commit to burning up the kitchen four days a week! Let’s be honest with ourselves moms.

Starting today and moving forward, we over at BlackGlamourMom are going to be sharing some of the great recipes that we’ve either tried or discovered with the goal of helping each of you out with some of your own weekly meal planning.

Today’s recipe comes courtesy of MarthaStewart.com and was selected as a result of my current obsession with Macaroni & Cheese. The Stove-Top Pasta and Cheese recipe comes with a total cook time of 30 minutes and serves four. Let us know what you think Glams in the comments section below.
INGREDIENTS
2 to 3 slices rustic bread, such as ciabatta, trimmed of crusts and cut into 1-inch pieces
1 tablespoon unsalted butter
Coarse salt and freshly ground pepper
1 pound spaghetti
3 large eggs, room temperature
1 ounce Parmesan, finely grated (about 1/2 cup)
1 ounce sharp cheddar, finely grated (about 1/2 cup)
1/2 cup heavy cream
1/2 teaspoon Dijon mustard

DIRECTIONS
1 Pulse bread in a food processor until coarsely ground (you should have 1 cup). Toast breadcrumbs in a large skillet over medium heat, tossing, until golden and crisp, about 7 minutes. Remove from heat and add butter, tossing to coat. Season with salt and pepper.

2 Cook pasta in a large pot of generously salted water until al dente, according to package directions. Reserve 1 cup pasta water; drain.

3 Meanwhile, whisk together eggs, both cheeses, cream, and mustard in a bowl.

4 Return pasta to pot and add egg mixture. Cook over low heat, stirring, until sauce has thickened, about 2 minutes. Add reserved pasta water, 1/4 cup at a time, until pasta is evenly coated. Season with salt and pepper. Serve immediately, topped with breadcrumbs.

Image Courtesy: MarthaStewart.com

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