Holiday16: Working Mom’s Gourmet Mac & Cheese

  • Chef: SHARON NOLL
  • Ready in: Prep time: 15 minutes. Cooking time: 15 minutes.
  • Serves: 3-4
  • Complexity: easy
Holiday16: Working Mom’s Gourmet Mac & Cheese

Ingredients

  • Rumiano cheddar, fontina, smoke mozzarella cheese
  • Annie's Mac & Cheese
  • Creminelli salami
  • parsley
  • garlic
  • basil
  • oregano
  • turmeric
  • crushed red pepper flakes
  • black truffle salt
  • olive oil

Directions

¼ c Rumiano Medium Cheddar Cheese (fine grate) ¼ c Rumiano Organic Fontina (fine grate) ¼ c Rumiano Organic Smoked Mozzarella (fine grate) 2 boxes Annie’s Mac & Cheese (any pasta variety – classic, elbows, shells, etc.) Add-in: 4 oz. Creminelli salami (diced) Herb & Spices: 1 t dried parsley ½ t garlic granules ½ t dried basil ½ t dried oregano *½ t black truffle salt (optional) ½ t turmeric ¼ t crushed red pepper flakes Extra virgin olive oil Sea salt & fresh cracked black pepper to taste Sweet paprika (sprinkle over top for serving) optional Prep Early – can be done several days ahead. Grate cheese using fine side of box grater. Refrigerate in airtight container until ready to use. Mix parsley, garlic granules, basil, oregano, crushed red pepper flakes, black truffle salt. Store in airtight container until ready to use. Dinner Day: Cook Annie’s Mac & Cheese pasta approximately two minutes less than package directions for al dente pasta texture. Reserve one cup of pasta water. Drain pasta in colander and return to cooking pot. Drizzle with olive oil (approximately 2 T). Gently stir. Return cooking pot, with pasta to stovetop. Add Annie’s Mac & Cheese packaged cheese mixture, grated Rumiano cheese, herb & spice mixture and diced Creminelli salami. Stir until well mixed. Add reserved pasta water as necessary for smooth, creamy cheese mixture. Sprinkle paprika over top of each bowl for a bit of color. Serve immediately. NOTE: Any mixture of Rumiano cheese works nicely when making mac & cheese. Use whatever type you have on hand. Remember to mix some of the more pungent cheeses with the ones that melt and blend more smoothly (i.e. mozzarella, fontina, gouda). Serve with side salad (fresh greens, tomatoes, red onion, mushrooms) with homemade Italian dressing. * Personal note: I purchase my black truffle salt @ the San Francisco Salt Company. It’s a really good product for an affordable prices that adds a bit of gourmet flavor.

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