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..
The Confluent Kitchen 
Reblogged this on perubahan10.
“Too much cheese”? Never. I love it when people cook from what’s on hand.
I always try to have good stuff on hand. I definitely wanted to use all of the cheese I made before it spoiled. It tastes amazing, but has a very small shelf life.
Sounds fab! And by the way I don’t think there is such thing as too much cheese 🙂 The more the better!
It was definitely the cheesiest macaroni ever. I was feeling very zen post-dinner. 🙂
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*
It’s why I could never go vegan. Cheese is too delicious.