The men are all away at a fencing tournament today and the girls and I (and the little boys) are cooped up due to a sudden snowstorm.  It’s a great day to try a new recipe. 

  I watched Lydia and her daughter prepare this the other night while enjoying the PBS “Create” channel.  (the ONLY thing I like about digital television – we don’t have cable.)    I couldn’t place the recipe on her site,  so I am going from memory here….

Neapolitan Macaroni and Cheese. 

  (I will probably double this so their are some leftovers for the men tonight – I’m sure they will be hungry….as usual!)

  1 lb. ditallni pasta 

1 onion

4 slices bacon

3 potatoes,  peeled and diced

1-2 cups grated Parmesan cheese

2 – 3 cups provolone cheese, diced (Lydia used smoked,  I am not.)

1 diced tomato – mostly for color and to add ‘freshness’ as Lydia says.

olive oil

salt  (I’m using sea salt)

Bring a large pot of water to a boil and add a handful of kosher salt. Reduce heat and keep on water simmering.
Add 3 tablespoons olive oil to a large saute pan over medium heat. Add in onion and salt; cook for about 1-2 minutes – do not caramelize . Move onion over to the side of the pan and add bacon to the open “hot spot.   Cook for about 3 minutes and then mix the onion and bacon together. Add diced potato and cook for about 3-4 minutes.

Add about 4-5 ladles of boiling water to the potato bacon mixture and stir. Add additional salt at this time. As the mixture simmers, add the pasta to the boiling water and cook until al dente. Add the pasta to the potato mixture and stir to combine.

Turn off the heat and add about 2 tablespoons of olive oil, grated cheese, tomatoes, and diced provolone. Stir to combine. Serve immediately.

*I’m thinking this could be made omitting the bacon for a Lenten meal.  If I were to do that,  I would certainly use the smoked provolone.    We’ll let you know how it turns out!

**This was very good! One dd ate three helpings, and the toddler boy at 2! (I had a few myself!) Definitely comfort food. I would suggest using real bacon rather than turkey bacon, and a good quality olive oil.

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