May I Have Some Wine with that Cheese

There are a few staples in my life. And cheese is for sure one of them. It’s my kryptonite. I like pretty much all kinds of cheese. And when I think about cheese, it usually sparks a memory or two.

We moved to Victoria about 16 years ago when my husband was posted here. We knew no one. And had no family here. Travelling home for the holidays for a family of 5 was not really an option. So when we left London, we left behind our holiday traditions: visiting Omama every Christmas Eve, going skating at the outdoor rink at Victoria Park in the snow, being home before midnight and having the kids all sleep in the same room falling sound asleep to the Elmo Christmas tape. Ok, I guess we didn’t leave all the traditions behind, as the kids still bunked up together on Christmas Eve to listen to Elmo after we moved here. When we moved here, with no friends or family, we started new Christmas traditions. The first one that comes to mind is the Christmas Eve fondues, which included the beautiful cheese fondue that is perfect for dipping bread and all sorts of other goodies in. It’s something that even 16 years later, we still participate in as a family.

Pretty much every time I fly home, I bring back cheese in my suite case. And the many times our parents have flown out here to visit, there was cheese in their suitcase. And it almost always includes cheese curds for the retired clearance diver, and part time wine therapist, who is part of my extended military family here.

That panzarotti from Tony’s Pizza in London, ON, still a go to when we head “east” to visit. SOOO much cheese goodness in one golden brown folded over pizza. I’ve actually packaged it up and brought it home in my suite case too! www.tonyspizza.ca

Wine and cheese parties, pot luck events where there is always a cheese tray, and the frequent wine therapy that we attend that usually includes a wheel of brie cheese.

I remember the first time I tried Cambozola. That creamy triple brie with gorgonzola goodness. Tried it for the first time at my favorite fine dining establishment in Victoria. Il Terrazzo. The cheese that is now pretty much a must have on any of my charcuterie boards served.  www.ilterrazzo.com

What is the one thing I would want if I were stranded on a deserted island? CHEESE PLEASE.

One of the things I think about when I think about cheese and cooking is my Mac N Cheese. My mother will tell me that my Dad didn’t like casseroles, so I don’t recall getting Mac N Cheese (or pasta when I think about if) that much as a kid. Maybe that is why I love pasta so much. With my Mac N Cheese, no dish is ever the same. I couldn’t replicate it if I tried and I think that’s one of the joys of cooking. Why its my therapy. Because I can be creative with one of the simplest dishes and never make it the same way twice.

I’ve attached my recipe for you. The beauty of this is you can use whatever your favorite cheese is. I like to give it a bit of zip by adding just a touch of cayenne pepper and of course, a dash of beautiful salty sharp blue cheese. That’s what makes my Mac N Cheese stand out.

Oh. And may I have some wine with that cheese please?

Print

Mac N Cheese

Course Main Course

Ingredients

• 1 450 g pkg pasta – see notes
• 1/4 c butter or margarine
• 1/4 c flour
• 1 tsp dry mustard
• 1 tsp black pepper
• 1 c heavy cream
• 2 c milk
• 3 c cheese
• 1/8 tsp cayenne pepper
• 2 tbsp vegeta
• 4-6 saltine crackers, crushed

Instructions

• In large pot of salted water, cook pasta until el dente. Drain and set aside.
• In a large pot, melt butter and add flour to make a rue. Cook until brown.
• Add pepper and dry mustard.
• Add cream and whisk until well incorporated with rue. Continue whisking and add in the milk. Whisk until milk thickens.
• Take off of heat and add in cheese. Mix until cheese melts through.
• Add cayenne pepper and vegeta. Season to taste.
• Mix in cooked pasta. Transfer to a casserole dish that has been sprayed with cooking spray.
• Top with crushed saltines and a handful of cheese.
• Cook for 30 min covered in a preheated oven at 350 degrees. Uncover and cook 10-15 more minutes until golden and cheese it melted.

Notes

I like to use different types of pasta for a change.  Elbow macaroni is the old stand by, but try med shells, bowties or gemelli pasta.

I like to mix all kinds of cheese together.  The more the better.  I typically use op whatever is on hand, but i generally use a blend of cheese such as cheddar, asiago, swiss or emmental, and a sharp cheese like blue cheese.  No Mac N Cheese is ever the same!

This recipe can easily be made ahead and frozen for a week night meal.  Unthaw before cooking.  If it fridge cold, you will need to add more cooking time to cook it through.  

Serve with a side salad, garlic bread or serve as a side to chicken fingers.