Admit it; even the nicest people in the world go through a big, fat, sourpuss phase. My teenage years were not rebellious– I didn’t drink, do drugs, or smoke and I was always home by curfew. But, man, was I a back-talking pain-in-the-neck. I guess some things never change. I suppose it must run in the family– my mom, Rose, appears to be a piece of work, circa 1964, judging from some select archival photographic proof.
The only thing I seemed to like at that time was macaroni-and-cheese. My mom used to joke that if they cut open my veins, powdered orange “cheese” would pulse through it. Which, naturally, made me mad. So in honor of your hormonally-charged bad attitude, today I encourage you to indulge your inner teenager. Enjoy a cheese-loaded, carbohydrate-filled pubescent delicacy.
Rose with Grandmas Carolyn and Rosie. What a doll.
Me before a high school dance. Just delightful.
RIGATONI WITH FONTINA CHEESE (Serves 6)
1lb rigatoni
6T butter
1/2lb Fontina cheese, thinly sliced or grated
2 pinches nutmeg
1C grated Parmesan cheese
Coarsely ground black pepper, to taste
Cook rigatoni in boiling salted water until almost cooked. Drain and place in a large bowl. Add 4 tablespoons butter, 1/2 cup grated Parmesan cheese and nutmeg; toss until all of the pasta is coated.
In a buttered baking dish, make a layer of pasta, a layer of Fontina, sprinkle with grated Parmesan and repeate until all the pasta is used, ending with a layer of Fontina on top. Sprinkle with grated Parmesan and black pepper and dot with remaining butter. Bake at 400 degrees for 15-20 minutes, or until the top is bubbly and golden brown.
This version of macaroni-and-cheese isn’t the stuff from a box, but you’ll love it, trust me. Even if you sneer the whole time you’re eating. Mangia!
You are adorable. Look at you, doing this!!! I LOVE it!!! I’m inspired. xxoo
Oh Katherine how i miss you! I love the blog and the photo..such a classic look on your face! “Mom stop taking my picture!”
OMG, stylish even back then!