Sunday, July 20, 2008


*NOTE* I'll add a pic of this when I get home from Summer camp next week.


8 lbs of pasta - macaroni, penne, rotini, (whatever your favorite is)
2 sticks butter
16 Tblsp flour
1 Gallon milk
2 bricks Velveeta processed cheese, cut into small chunks
2 lbs shredded cheddar cheese, divided in half

Preheat oven to 375. Cook pasta Al dente, and drain. Pour pasta into a large steamer pan that has been sprayed with cooking spray. Drizzle lightly with oil or melted butter, and stir to prevent the noodles clumping together.
In a large stock pot, melt the 2 sticks of butter. Add in the flour and stir until the butter and flour are combined. Pour in milk and heat until slightly thickened. Remove from heat, and drop in the Velveeta cheese chunks. Stir until the cheese is mostly melted and combined with the hot milk. Pour over cooked pasta and stir to combine. Stir in 1 lb of the shredded cheddar. Bake at 375 for 30 minutes, or until bubbly. Top with remaining 1 lb of shredded cheddar cheese and bake for an additional 10 minutes, or until cheese is melted.

1 comment:

sutros said...

A good story

GK Chesterton: “The poets have been mysteriously silent on the subject of cheese.”

Voila: This book is a poetic view of 30 of the best loved French cheeses with an additional two odes to cheese. Recipes, wine pairing, three short stories and an educational section complete the book.

From a hectic life in New York City to the peace and glories of the French countryside lead me to be the co-founder of Ten years later with the words of Pierre Androuet hammering on my brain:

“Cheese is the soul of the soil. It is the purest and most romantic link between humans and the earth.”

I took pen and paper; many reams later with the midnight oil burning Tasting to Eternity was born and self published.

I believe cheese and wine lovers should be told about this publication.