Too Much Cheese: Part 2

Based on my previously documented plethora of cheese, I decided that the next meal delivery device could only be Macaroni and Cheese. I put the ricotta, the goat, and a little bit of cheddar in it. It was a strange combo, I grant you, but it was delicious.  Nothing fancy. I boiled up some rigatoni, made a quick bechamel, then threw in some sliced mushrooms.. and melted the fruits of this week’s labors.. I meant the cheese just in case there was confusion..

Advertisements

About The Confluent Kitchen

I am food obsessed. I love trying new recipes, putzing in the kitchen, making my own cheese and other random kitchen tom-foolery. Follow my exploits.. the good, the bad, and the burnt.
This entry was posted in Cheesemaking, Cooking, Putzing in the kitchen and tagged , , , , , . Bookmark the permalink.

7 Responses to Too Much Cheese: Part 2

  1. WSW says:

    “Too much cheese”? Never. I love it when people cook from what’s on hand.

  2. ellyvegas1 says:

    Sounds fab! And by the way I don’t think there is such thing as too much cheese 🙂 The more the better!

  3. when we went gluten free, I was relieved…. relieved that it meant it wasn’t dairy. I can make all my other stuff from scratch (and have it be gluten free). Breads, pastas, whatever… but take away my cheese?! *shudders*

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s