A few years ago I decided to come up with my own version of macaroni and cheese and stopped using the boxed stuff. I came up with something that is just as easy to make as the processed version, but much tastier. We eat this fairly regularly. You can make it with just the two cheeses and some salt and pepper or you can add all--or some--of the extras. We had fresh peas and scallions this week and we love both so I used them. We also love bacon, but you knew that already.

Mac & Cheese with Peas & Bacon

4 servings

1 lb of tubular pasta

2 TBS unsalted butter

3 striped of bacon, diced

1 lb fresh peas, shelled

2 scallions, including green tops, chopped

1/2 cup ricotta cheese

1/3 cup freshly grated parmesan

salt & pepper to taste

Set a pot of salted water to boil. Put 1 TBS of butter in the water. Boil pasta according to package instructions. 

Put the diced bacon into a sautee pan and cook over medium heat until some of the fat has rendered. Add the peas and scallions and cook for about 5 minutes. 

Drain pasta, then return it to the warm pot. Toss the pasta with the other TBS of butter. Add the bacon, pea, and scallion mixture. Add the ricotta and the parmesan. Sprinkle in a small amount of salt and a bit more pepper. Mix well. Serve.