It's Thursday, the week is hanging on by a thread, and so are we, which means we want super simple and super delicious meals with very little effort. That's where this wonderfully delicious and simple Tagliatelle for 2 comes in. 

One thing any Italian cook will tell you is that Italian cooking relies on the freshest, most flavourful ingredients, and very few of them to create a fabulous dish. Simplicity is key and that's why this Tagliatelle is such a hit.

We've got medley cherry tomatoes for a little colour, loads of fresh parsley and basil, lemon juice, garlic, and grana Padano cheese. Less than 10 ingredients to whip up a delicious dinner for 2 which can easily be doubled to suit a fam of four. 

Head on over to the RECIPES page <3 

I don't think there's any side dish on this planet that I love more than mac and cheese. Whether it's stovetop style or baked and bubbly, I'll be the first person around the table happily digging in.

I decided to try and switch things up with this Southern inspired Mac and cheese. One of the major differences between Southern style and home-made variations is the use of eggs and the lack of a flour based roux. The eggs work as the thickening agent, creating a custardy ,ac and cheese that holds together beautifully.

I'd say that the Southern style is actually much easier to put together because there's no roux involved and no cream sauce thickening up on the stove, Everything is kind of tossed together and baked and believe me when I say, baked to perfection.

I'll let you guys decide but I think I actually prefer the Southern style over some of the macs I've made in the past. Head to the RECIPES page.

As you all know, I'm a big fan of a cheesy skillet mac. In fact, it's kind of a once a week treat for me in one variation or another. Plus, skillet macs refrigerate well and make for some tasty leftovers.

This time, I've whipped up a lovely cremini mushroom and spinach skillet with ditali pasta. Ditali pasta is perfect for skillet macs because firstly, their shape allows for sauce to get inside of them, evenly coating them perfectly. Secondly, they retain texture really well which means you're rarely going to end up with overcooked noods. I shudder when I think of a skillet mac with wet, sloppidy noods.

Get your weeknight skillet mac on by heading to the RECIPES page!