"Race-y" Penne Pasta with Dijon and Cheddar

This Saturday, hubby and I will be running, side by side, in the HCA Va 8k.  We have been extremely neglectful with our training, and we are just hoping, simply, to make it through the race and still be married.

I am in love with the Monument Avenue 10k, which is held every March or April, and hubby and I have participated in this race together for the past 4 years.  As I am not a typical runner by birth, body, or brain, I owe my appreciation and love for running to our friends, Sarah and Todd.  This power couple led us into the running world back in 2008 through training for our first Monument Avenue 10k.  As our coaches for one of the Sportsbackers training teams, they showed us how the absence of fear and doubt and the presence of an open mind and a determined spirit can change everything.  Really... everything.

What better reason than needing to stock up on carbs before a race than to dive, head first, into an inspired bowl of dreamy mac ‘n’ cheese?  This dish has been sent straight down from heaven.  The touch of Dijon mustard is what makes it magical.  I used milk instead of cream to lighten it up, and it was still luscious and a little risque. ;-)  Enjoy.

“Race-y” Penne Pasta with Dijon and Cheddar

(my own title, of course)

Recipe:  Claire Robinson, www.foodnetwork.com/5fix

Ingredients:
4 cups fresh pasta (we used dried penne, which worked fine, but fresh would be even better.)
½ cup milk
2 teaspoons Dijon mustard
¾ cup heavy cream (this is where we substituted 2% milk added to the previous 1/2 cup)
4 ounces sharp White Cheddar cheese, grated
Salt and freshly cracked black pepper to taste

The Process:
Heat a large pot of salted water to boiling.  Add the pasta, and cook until ‘al dente’ (just a minute or so shy of cooking time to maintain a little chewy bite to each noodle).  Drain pasta, and return it to the same pot with the stovetop turned to Medium-Low.

Whisk the milk and Dijon mustard together in a small bowl.   Add it to the pot of cooked pasta noodles, along with the grated White Cheddar cheese and the cream (or sub in the milk). 

Stir everything together gently until the cheese melts, and the sauce starts to thicken.  Season with S & P to your taste.

Enjoy a couple of servings,

get a good night’s sleep,

and then get ready for a great run. J