Life Eaters

Orgasmic Mac and Cheese

Inspired by the mac and cheese I made last week, Alyssa and I decided to make one one of the mac and cheese recipies from one of our new favorite food blogs (what we’re eating .com). And hot damn, this was good. We included lots of baby portabella mushrooms and drizzled some truffle oil over the top. The wole recipe can be found here.

We substituted rigatoni for the run-of-the-mill elbow noodles that the recipe called for because, well, it was just a good idea. The cheese base was basicly a Bechamel sauce (flour, milk, herbs) with lots of cheese added in. We tried to sneak the goat cheese past Nicki, but it didn’t work, she detected it right away.

Eats Mac and Cheese, Pasta

Well. Here’s the first posting in our blog. Still a lot of things we need to do with it, but I’ll get to that. In the meantime. Here’s what I made on Sunday night. I didn’t have the heart to spend the extra money on the Creme Fraiche or the cave aged Comte cheese, so I substituted with a mix of Gruyere and Fontina for the Comte, and Creame Cheese and a little extra heavy whipping cream for the Creme Fraiche.

Baked Mac and Cheese with Cauliflour, Gruyere, Fontina and Cream Cheese

Eats Mac and Cheese, Pasta