Since we just got back, I needed something that would use up stuff from the fridge and the pantry as we didn't have time to go out and shop for groceries just yet. I picked through the recipes and came up with one that used everything we had on hand. It got bonus points for using a shape of pasta we had not used before that I bought on a whim.
I used Cellentani pasta from
Barilla in the recipe
Creamy Stove-Top Macaroni and Cheese. This pasta is like a long version of Cavatappi. This quick to make recipe utilizes the time waiting for the pasta to cook to create a thick and creamy sauce that is packed with cheesy flavor. The recipe originally called for cream cheese, but since I didn't have any on hand, I used
Laughing Cow's Creamy Swiss Wedges. It melted well and the smooth swiss flavor went very well with the stronger Asiago and Provolone cheeses that I used. The bite from the mustard and Worcestershire was subtle, but added a nice background of flavor and just enough saltiness. If you wanted a less pungent cheese flavor, feel free to use cheddar which will also give it a classic yellow hue.
I used Cellentani pasta from Barilla in the recipe Creamy Stove-Top Macaroni and Cheese. This pasta is like a long version of Cavatappi. This quick to make recipe utilizes the time waiting for the pasta to cook to create a thick and creamy sauce that is packed with cheesy flavor. The recipe originally called for cream cheese, but since I didn't have any on hand, I used Laughing Cow's Creamy Swiss Wedges. It melted well and the smooth swiss flavor went very well with the stronger Asiago and Provolone cheeses that I used. The bite from the mustard and Worcestershire was subtle, but added a nice background of flavor and just enough saltiness. If you wanted a less pungent cheese flavor, feel free to use cheddar which will also give it a classic yellow hue.
Hey there, Joe and Jeff. Hope you had a great trip. Any luck with the house hunting?
ReplyDeleteLooks yummy. You know, that kind of curly pasta is sold in my tiny village regularly under the name "ScoobyDoo". I always wondered about its real name. Funny that we can get that shape but we can't get a regular fix on rigatoni. *sigh* Sometimes they make weird choices here.
ReplyDeleteGreat recipe. Love mac 'n cheese & using different pastas in the dish.
ReplyDeleteOh my goodness that looks very good!
ReplyDeletethat looks oowie gooey delicious!
ReplyDeleteIt does look yummy and cheesy!
ReplyDeleteI also like to use those laughing cows wedges when the recipe calls for cream cheese, I prefer them and think they are a lot more flavorful than cream cheese.
Ana
Harry - Not yet, but we are heading back out in a few days to see what new ones have come on the market! We hope to make an offer on something this trip.
ReplyDeleteNerissa - That's a cool name for pasta!
Fran - Thanks!
Ivonne - I had the leftovers today - it reheated very well.
Barbie2be - Thanks!
Ana - the wedges are great with Kashi TLC crackers too.
Ooh, i'm feeling homesick, this might be just what the doctor ordered. I'd use cheddar, but there's none here worth buying - on the other hand, real gouda just came to town, and Danablue is always on hand (love them industrial processing techniques).
ReplyDeletemm comfort food. The cheesier the better! yum
ReplyDeleteRobert - I have a smoked gouda mac n cheese recipe post that is awesome too!
ReplyDeleteCatesa - Yeah!
Mmm, that looks tasty. Great idea using the Laughing Cow wedges! I love those with TLC crackers, myself :-) I prefer them with the 7-grain.
ReplyDelete