Many years ago—more than 30!—I had a boyfriend. Who was a vegetarian. We ended as friends. Years later, I asked him what he learned from me, and he said something like, “how to see the sacred in everyday life.” What I learned from him: how to make pesto and how to make Apple-Walnut-Clove Mac and Cheese.
Now, my kids won’t eat this dish; they think it’s weird. But on an autumn evening when I don’t have to worry about what anyone else wants to eat, it’s a super-quick, easy, and delicious dinner that kind of tastes like Christmas, minus all the work.
Apple-Walnut-Clove Mac and Cheese
- 1 bag whole wheat organic pasta
- 1 or 2 chunks cheddar cheese
- ¼ cup of milk
- 2 Tablespoons butter
- 2 medium apples
- ½ cup walnuts, toasted
- ¼ teaspoon ground cloves (or more, if you can take it)
- Romano cheese for garnish
- Cook the pasta according to its packaging.
- While the pasta is cooking, grate the cheese, chop the apples, and toast the nuts.
- When the pasta is done, drain it and mix it with the milk, butter, and cheese—until it’s all goey.
- Add the chopped, raw apples, toasted nuts, and ground cloves. Toss into a serving bowl.
- Garnish with Romano cheese, and eat!
I still see the sacred in everyday life. And every time I eat, I am grateful to everyone who was a part of making the meal—the farmers, the food stores, the cooks, the influencers, the recipe makers, and the ghosts of the original recipe makers. And even old boyfriends.