A peek at my pretty little blog calendar will tell you that, according to some random website I forgot, today is National Cheese Lovers Day. I got so excited about the existence of such a day that I almost considered forgiving Congress for it’s complete impotence. Then I thought better of it and decided I’m still mad at them. But at least we can almost all agree that cheese is awesome.
I love all kinds of cheese from the parm that tops my Italian food like nutty pixie dust, to an oozing gorgeous brie topped off with something sweet and crunchy, and even the funkiest bleu cheese. I’ll try them all. There’s something so heavenly about what is essentially moldy milk. I don’t care. It’s brilliant.
That’s why I had to make you this garlic mac and cheese today. After a plain old cheese tray, gooey cheesy pasta is probably the best way to enjoy cheese in all it’s glory.
This mac and cheese is infused with garlic and has over half a pound of cheese in total. You can use any combination of cheeses you like, cheddar, Monterrey jack, Swiss, or even colby would work. I usually just check the door of my fridge and see what I have lying around. This time I used cheddar and Monterrey Jack, along with an ounce of shredded parm. It was gooey and wonderful.
Recipes that allow you to use up leftovers are cheap and easy. And this one is full of cheese, so we all win. Happy Cheese Lovers Day!
- 1/2 pound of your favorite short pasta, whatever's in your pantry
- 1 tablespoon butter
- 2 cloves garlic, minced
- 1 can evaporated milk (I used fat free because that's all they had at the store)
- 3 eggs
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon cayenne pepper
- 8 ounces shredded cheese such as cheddar and/or Monterrey Jack
- 1 ounce shredded parmesan
- Put a large pot of water on to boil. Once your water is boiling add a teaspoon of salt and your pasta. Cook for 6 minutes and drain. Pasta will be al dente.
- In the meantime, preheat your oven to 475 and lightly spray a 2 quart casserole dish.
- In a small skillet over medium heat, melt butter and saute garlic for about a minute. It will brown lightly and become fragrant. Garlic burns quickly, so don't walk away.
- Add the garlic and butter, evaporated milk, eggs, and seasonings to a large mixing bowl. Whisk until everything's combined. Stir in cheeses.
- Add your drained pasta to the cheese mixture and stir everything together. Transfer the mac and cheese to your baking dish and bake for about 12 minutes or until it starts to become brown and bubbly around the edge.
- Allow to cool for ten minutes before eating so you won't burn yourself on molten cheese. Dig in and enjoy!