Surprise! Quick Mac & Cheese

I woke early this morning, and when that happens, I usually end up in the kitchen.

I had a recipe rattling in my head, using some tiny Italian pasta, but made a little too much. I had 2/3c more than I needed, when cooked.

Lately I've read so many comments about mac and cheese, I thought. . .okay, I'll put some together and have it for breakfast! I should add that I 'never' eat mac and cheese, or I haven't since my granddaughter was little and always requested it, 20 years ago!

I put the hot, drained pasta in a big mug, added a dab of sour cream, a slice of American cheese, grated Dubliner cheese, fresh ground black pepper, chopped cherry tomatoes, a sprinkle of powdered Basil-Oregano Parmesan, and. . .for the finishing touch. . .baby dill pickles! 😁

I have to say, it was pretty good. I see how this is comfort food for so many! For breakfast, and every meal, try thinking out of the standard box! . . Lin

Grown-Up Mac and Cheese

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!

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

Fancy-Schmancy Cheese

I have given up dairy for a while now, but missed it.  I've decided that when I buy cheese, I'm going to be sure it's some I really like, often a little pricey - so it's usually a splurge - not something I'd do often.  I like a hard, dry, sharp, nutty type of cheese.  While checking the import area, I hit the jackpot with these recently.

This one's Irish and just a wonderful cheese:

http://kerrygoldusa.com/products/cheese/dubliner-cheese/

The other two I discovered, are made by an English company, called Springdale.

One is a Vintage Cheddar that recommends a red wine paring.  The other is Extra Sharp Cheddar to go with white wine.  I don't drink alcohol anymore, but that isn't stopping me from loving their cheese.  The weblink doesn't show or describe these two, but if you like sharp, flavorful cheddars, and find them at your grocery store, buy them.  You'll be glad.

I'm thinking maybe using a blend of cheese, such as these, with some cream cheese might melt very nicely and could be used for a full-flavored adult version of Mac and Cheese.  I might work on a recipe for that. . .Lin