Last night I decided to clean out the cheese drawer in the refrigerator and see if anything was salvageable. All was fine, so I decided to mix it up some and make mac and cheese. I did this by weight, so sorry for those of you that are used to cups and such for measurements. I am not mathly inclined, so I cannot do the exchange. Just do like I did, cut the cheese and then weigh it!
Four Cheese Mac & Cheese
3/4 lb. penne pasta, cooked and drained
1 Tbsp. butter
4 scallions, chopped
1 Tbsp. all-purpose flour
1 cup half and half
3 1/4 oz. Gorgonzola
3 1/4 oz. Brie
2 1/2 oz. Asiago Pressato
1 oz. Piave Vecchio + 1 Tbsp. for top
3 tsp. bread crumbs
olive oil
salt and pepper
Preheat oven to 375.
In a skillet, melt butter over medium heat; add scallions and saute for 4 to 5 minutes until soft. Add flour and stir for 1 minute. Slowly add cheese and half and half, stirring until cheese is melted and mixture is creamy. Season, to taste, with salt and pepper. Add pasta and stir well. Place pasta in ovenproof, buttered dish. Sprinkle with extra cheese and breadcrumbs, drizzle with olive oil. Bake in oven until brown and bubbly, about 20 to 25 minutes.
1 comment:
you are good at cutting the cheese!
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