1½c dry medium pasta
3oz. sharp cheddar
4oz. neufatchel cheese
¼c bleu cheese crumbles
⅓c cooked crumbled bacon
¾c± half and half or cream*
1t± Hungarian hot paprika
I almost never make mac and cheese! Today while cleaning out the cheese drawer in my 'fridge, I couldn't get it out of my head, so I started assembling some not-so-typical ingredients for a special one.
Cook the pasta about halfway, to before the al dente stage. While it's cooking, combine all the remaining ingredients in a small casserole dish. Grate the cheddar and break up the neufatchel (creamed) cheese and stir with all the rest. If I had thought of it sooner, I would have also added ¼c chopped up sun-dried tomatoes. That would have been good!
Cook the pasta about halfway, to before the al dente stage. While it's cooking, combine all the remaining ingredients in a small casserole dish. Grate the cheddar and break up the neufatchel (creamed) cheese and stir with all the rest. If I had thought of it sooner, I would have also added ¼c chopped up sun-dried tomatoes. That would have been good!
When the pasta is cooked, quickly drain, then put the hot pasta in the casserole dish. Cover and let stand for a minute or two. Using a small wooden spoon, stir, fold all the ingredients together, coating all the pasta with the cheese and bacon mixture. *(I used leftover mushroom-onion 'gravy' from the chicken I made the other day. It added a lot of flavor.) This turned out really well, but it's rich and heavy. I'll serve it more as a side dish to a big, fresh green salad. . .Lin
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