Well hello delicious, my but aren’t you pretty. It’s perfectly okay to talk to your food–especially if it’s totally and completely something you shouldn’t be eating. Case in point, my recent genius decision to make a mac n’ cheese dish. What’s so bad about it? Oh honey, it’s soooo bad it’s good. The good: (A) It is delicious, and, (B) It is made almost entirely of cheese. The bad: (A) It has a bajillion calories, and, (B) It is made almost entirely of cheese (and I think I am allergic to cheese).
When I was eating dairy regularly I was a pretty big fan of cheese and made a mean Lobster Mac N’ Cheese that people would ask me to make pretty much whenever we had dinner. Sigh. The good ole days. But a treat every now and again is what makes life worth living, right? So here we are. I was craving something home-y and comforting and there aren’t many other comfort foods that come close to beating macaroni and cheese. But I wanted something more pillowy than macaroni so I made my mac sans macaroni and substituted gnocchi. (Note to self: Best decision ever).
–4 pieces bacon
–2 cups shredded cheese (I used a mixed bag of mild and sharp cheddar mixed with jack cheese to get all kinds of cheese flavors. I also used “2%” or the “Reduced Fat” or whatever it was to make myself feel better)
–splash of milk (half and half or cream will work too)
–black pepper
Cook the gnocchi per the package directions, omitting any salt or oil. Drain and set aside in a large mixing bowl.
Dammit Jim, I’m a cook, not a doctor…
Time: 25 minutes
Serves: 4
Calories: 513 per serving
