Buzz
I’ve always maintained that mac and cheese is a dish for any time of year. However, during the summer months, I find that the traditional roux-based, cheese sauce style becomes too heavy for the heat. It leads to that uncomfortable ‘cheese sweat’ feeling, and let’s be honest, that’s not a good look. In an effort to capture the light, refreshing essence of summer while still satisfying my craving for cheesy pasta, I created this simple recipe: Summer’s mac and cheese.
Instead of the usual roux or a more elaborate mac and cheese that requires baking, this recipe focuses on simplicity. It’s entirely stovetop, and (in a move even more suited for summer) once the pasta is boiled, the heat is turned off. The “sauce” is tart, rich, salty, floral, and herbaceous. It may sound unusual to describe something so simple with so many flavors, but it truly is. Made with just lemon, ricotta, and basil, this summery sauce is seamlessly mixed with the pasta and comes together in no time.
These are some of the tools I used to prepare this dish:
All-Clad 2.5-quart Saucepan with Lid
OXO Citrus Zester
Wüsthof 7-inch Hollow Edge Santoku Knife
I chose spaghetti rigati because I enjoy the long, stringy texture for this dish, but you can use any pasta shape you prefer. Boil the pasta in salted water following the package instructions, or your usual method. There isn’t much residual cooking once the pasta is done, so don’t leave it al dente unless you specifically like it that way. Drain the pasta, but be sure to reserve about two tablespoons of the pasta water in the pot.
Add the zest and juice of half a lemon to the pot with the pasta and its water. Stir in a few chopped (or chiffonade) basil leaves, salt, and ricotta cheese. Toss everything together. The lemon juice and pasta water will transform the ricotta into a rich, tangy sauce that’s light yet clingy, while the lemon zest and basil infuse the dish with vibrant aromatics. Each bite feels like a sunny day in the park, but it’s mac and cheese, and you won’t need a nap afterward.
This recipe yields two servings, or one extremely satisfied person. Plate it up and serve immediately.
Summer’s Mac & Cheese
Ingredients for the recipe include:
4 ounces of spaghetti rigati
½ teaspoon of lemon zest (about 2 teaspoons)
½ teaspoon of lemon juice (roughly 2 teaspoons)
4-8 basil leaves, lightly chopped or shredded into chiffonade
¼ teaspoon of salt
½ cup of ricotta cheese
In a medium saucepan, cook the pasta following the package instructions or your usual method. Drain the pasta, keeping around 2 tablespoons of the pasta water in the pot. Stir in the lemon zest, lemon juice, chopped basil, salt, and ricotta cheese. Toss the mixture until most of the ricotta has softened and loosened up, leaving some delightful lumps. Plate the dish and serve right away.
