Macaroni and Cheese
After looking at the mouth-watering Coquillettes au Comte et Pousses d'Epinard", I had a hankering to introduce my variation on the ubiquitous theme.
Greg's Macaroni and Cheese
4 oz. gemelli, cooked al dente
2 tbs milk (I used soy milk - its what I have)
2-3oz Humboldt Fog cheese or any good goat cheese
salt
pepper
paprika
Heat up milk in a saucepan over medium heat. When it starts to scald (when you see steam coming up), add in the cheese, a couple sprinkles of paprike, salt and pepper. Whisk the sauce until the cheese is melted. The consistency will be a little bit thinner than the final product at this point, but if it seems too thin, add some more cheese in.
Once the cheese has melted, take the sauce off the heat. As it cools, it will set up and thicken a little bit. When it thickens, add in the pasta, toss to coat, and eat.
I love this version because the goat cheese is so light in contrast the the heavy feeling of cheddar.
I like the C&Z version as well - while we still have spinach growing in the backyard, I should try it.
Greg's Macaroni and Cheese
4 oz. gemelli, cooked al dente
2 tbs milk (I used soy milk - its what I have)
2-3oz Humboldt Fog cheese or any good goat cheese
salt
pepper
paprika
Heat up milk in a saucepan over medium heat. When it starts to scald (when you see steam coming up), add in the cheese, a couple sprinkles of paprike, salt and pepper. Whisk the sauce until the cheese is melted. The consistency will be a little bit thinner than the final product at this point, but if it seems too thin, add some more cheese in.
Once the cheese has melted, take the sauce off the heat. As it cools, it will set up and thicken a little bit. When it thickens, add in the pasta, toss to coat, and eat.
I love this version because the goat cheese is so light in contrast the the heavy feeling of cheddar.
I like the C&Z version as well - while we still have spinach growing in the backyard, I should try it.
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