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1. Preheat the oven to 375°. Butter a 1 1/2-quart soufflé dish and coat it with 2 tablespoons of the Parmigiano. 2. In a medium saucepan, melt the butter. Stir in the flour to make a paste. Gradually whisk in the cream and bring to a boil over moderate heat, whisking. Reduce the heat to low and cook, whisking, until very thick, 3 minutes.
1. Preheat the oven to 425°. In a large pot of boiling salted water, cook the lasagna noodles until almost tender, about 5 minutes. Drain and transfer the noodles to a bowl of cold water and let stand for 2 minutes, then drain.
Brush the softened butter on any bare pasta and curly edges and sprinkle with Parmigiano-Reggiano. 5. Bake the lasagna on the top rack of the oven for 20 minutes, until the sauce starts to bubble.
HEAT oven to 375ºF. COOK pasta in large saucepan as directed on package, omitting salt and adding spinach to the boiling water for the last minute.
Because you’re undercooking the pasta to finish in the sauce, you’ll want to add the cream, pasta, and pasta water around the same time. Also, help yourself eliminate dishes and steps.
3. Pour the sauce over the pasta and stir to coat. Spread the pasta in the cast-iron skillet and sprinkle with the remaining Parmigiano. Bake for about 45 minutes, until bubbling and golden. Let the mac and cheese rest for 15 minutes, then serve.
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Creamy, dreamy, quick and easy, this pasta dish delivers comfort food feels with a surprise twist (hello, hummus!). Hummus lends a rich, smooth texture to the dish, as well as a ton of flavor ...