Mac n cheese study

  • 1/4 pound humbolt fog cheese (cypress grove)
  • 6 ounces goat cheese (colorado), divided (recommended: haystack mountain snowdrop)
  • 1/2 pound goat cheese (italy) (recommended: brunet)
  • For the sauce:
  • 1/4 pound mild semi-hard cheese


1) Grate all the cheeses and keep separated. zest 2/3 lemon into goat gouda. Add smoked paprika and salt and pepper and blend.

2) Bring prawn stock or water to a boil. Add strozzapreti and tubetti pastas. Bring water back to a boil and cook about 6 to 8 minutes. Drain and set aside.

3) Peel fresh artichokes down to heart, removing choke. Boil artichokes to a soft-firm (about 20 minutes). Roast your artichoke hearts with lemon juice, salt, pepper, garlic, bay leaves and a splash of olive oil for 15 minutes in a preheated 180 degrees C/Gas 4 oven. Cut artichokes into 4-cm chunks and set aside.

4) Rough cut and saute your pancetta in pan until just crispy on outside - do not overcook.

For the sauce:

1) Start by melting the butter. Then add a tbsp of plain flour and whisk together to create a roux. Add cream, then garlic granules, Spanish paprika, salt, dried chilli flake, cayenne, Italian seasoning and the juice of 1/2 lemon. Add your cheeses 1 at a time: first the melted Pata Cabra goat cheese, then your ripened goats cheese and other goats cheeses. Reserve 60g of the mild goats cheese for final garnish. Fold in egg whites. Blend until all cheese is melted. Add pancetta and artichokes. Now add your cooked pasta to mixture, making sure all the pasta is coated.

2) You can cook for just a bit longer. add salt, to taste, as needed. place into small bowls and garnish with remaining goats cheese. sprinkle granulated sugar onto the cheese and brulee with a kitchen torch. Garnish with chives and serve.

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