Mac and Cheese
Pure comfort food. This is not for those nights you want to eat healthy. I know you've had mac and cheese before, but this one is a bit different, and can be changed around each time using different cheeses. To make it extra creamy the recipe calls for yogurt not milk. Enjoy! This dish pairs exceptionally well with our Pinot Blanc Reserve, Pinot Noir Blanc and Chardonnay.
Mac and Cheese
Recipe Courtesy of Paul
Serves 6
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 60 minutes
Ingredients
2 cups macaroni elbow pasta
½ cup reserved pasta water
4ish ounces gouda cheese, shredded
4ish ounces fontina cheese, shredded
½ cup plain Greek or European style plain yogurt (not fat free. You want the full flavor good stuff)
2 eggs
¼ teaspoon oregano
¼ teaspoon basil
¼ teaspoon paprika
salt and pepper to taste
Bored with the same flavors? Pick any type of soft cheese you want. Make it different every time.
Directions
1. Heat oven to 350.
2. Cook the pasta according to package directions, but with 2 less minutes of cook time. You want the pasta with a tad bit of bite. It will soften when cooked in over.
3. Reserve ½ cup of the water you cooked the pasta in for the sauce.
4. Drain pasta. Do not rinse.
5. Meanwhile mix cheese, eggs, yogurt, basil, oregano, salt & pepper in a big mixing bowl.
6. Add pasta immediately after it’s been drained with a few tablespoons of reserved pasta water, and mix until cheese is melted. Mixture should be creamy and thick. Use more pasta water if needed.
7. Pour mac and cheese into a baking dish. Cook on 350 for 25 minutes.
8. Serve and enjoy!
