Open the box and…Yes, you can make mac and cheese and it not come from a box. The key is amazing cheese.
Rec-ently one of the ladies who visited me at the shop went to a cheese market and brought me some amazing cheeses back.
So for this one, the cheese of choice is Habanero Stilton. Let’s just say it is fantastic. It wasn’t extremely spicy, just enough to keep you craving more. Stay tuned for next week’s recipe by request for Paul – fried mac and cheese – yum.
Mac and Cheese
1 pound of cooked pasta
1 pint of heavy cream or more if you want it thinner
1-½ cup of shredded habanero cheese or more if you want it cheesier
salt and pepper to taste
In a saucepot, heat heavy cream, but be careful because as cream heats it boils over.
Mix in shredded cheese, salt and pepper. As the cheese melts, the sauce will thicken.
Add cooked pasta and stir. More cheese will thicken; more cream will thin. Serve and enjoy.
For the leftovers, fill a rectangle pan, packing it as tight as possible. We will finish this one next week.
Justin Ferguson is a Nashville native who now lives in Wilson County. A professionally trained chef specializing in farm-to-table cuisine and molecular gastronomy, he now provides restaurant consulting services and is operations manager for Vin Fine Wine & Spirits in Lebanon. Email him at firstname.lastname@example.org. For more than 1,500 other recipes, visit lebanondemocrat.com/recipecentral.