It’s not uncommon to accidentally receive someone else’s mail. Usually, we’ll just put the letters or package back into the mailbox to let the postman redeliver the mail or deliver it personally. Well, my apartment had an incident a while back where a Hollywood Reporter issue kept coming back to us. The intended subscriber didn’t even live in our building. But every time we sent the magazine back through our resource center to give to the postman, the magazine would show up in our mailbox again. After three weeks, we figured that the subscriber probably already received next month’s issue, and someone made the executive decision to just keep it.
I decided to make this pea macaroni and cheese to take out my frustration after the third failed attempt to return the magazine. The stirring required, though not intensive, was useful to let out my excess energy. I used Wisconsin cheddar and Havarti because I wanted something more mild tasting. As a big fan of peas, I also advocate adding more than the recommended amount. The use of yogurt helps to cut back on the calories because you don’t need a roux, but the creaminess remains. It’s also vitally important that you use hot pasta water to make the sauce or else your cheese will not melt as well.
As for the magazine? I’m not one to keep up with celebrity gossip, but I ended up reading it over a bowl of this pasta. The original subscriber wasn’t missing much – unless the media hadn’t already ingrained into his or her head that Jared Leto’s bun during the Oscars was apparently amazing.
Pea Macaroni & Cheese
From Confections of a Foodie Birdie
- 8 oz penne or macaroni pasta
- 8 oz frozen peas
- 1/2 cup plain fat-free yogurt
- 4 oz cheddar, shredded
- 4 oz fontina, shredded (or other melt-friendly cheese)
- Cook pasta in salted water according to package directions, until al dente.
- Add the peas to the pasta water in the last minute of cooking.
- Reserve 1 cup pasta water before draining the pasta and peas.
- Return the pasta and peas to pot.
- Add 1/4 cup pasta water (it must be hot), the yogurt, and 1/3 of the grated cheese and stir until the cheese has melted.
- Stir in remaining cheese, one small handful at a time to prevent clumping.
- Add additional pasta water as necessary to thin and melt the cheese sauce.
- Season with salt and pepper.