The Macaroni of Infinite Cheese

Is there such a thing as Cheesaholics Anonymous? There really should be. I think I need it. I can admit that I have a problem.

Cheese for Days

You see, every once in a blue moon, Papa Squirrel lets me go to the grocery store alone. All by myself. Without adult supervision. He really tries his best not to do this. Sometimes, though, it just can’t be avoided. This time, I was able to sneak out to Wild Oats while he was sick with the flu. I know. You’re not supposed to put yourself in a situation where the temptation is going to be there, but I just had to. I have needs, too.

So there I was. I had a list. I had menu plans for a week. I was doing okay. And then, I was there. And there were samples. And before I even realized it, my basket was brimming to overflowing, and the lactose-intolerant were streaming away from me in terror. I had CHEESE!!!

I love cheese. Nutty Parmesans and Romanos. Gooey Bries and Camemberts. Rich Goudas and Emmentals. Creamy Havarti and Butterkäse. Sharp Cheddars. Crumbly Cheshires and Wensleydales. Stinky Morbiers and Bleus. Cheese is heaven on earth. And I have absolutely no willpower to resist it. This time I came home with Raw Milk Goat Cheddar, a lovely P’tit Basque, Drunken Goat Cheese from Spain, French Chevre Bellay, Beemster Vlaskaas, Wisconsin Mammoth Cheddar and Grana Padano to go with the leftover Havarti in the fridge. See, I wasn’t that bad.

And so, the results of my latest cheese-a-palooza:

The Macaroni of Infinite Cheese

The Macaroni of Infinite Cheese

Ingredients

  • 2 lbs dry macaroni noodles
  • 1/2 cup milk
  • 8 oz sour cream
  • 12 tbsp butter
  • 6 large eggs
  • 1 cup panko breadcrumbs
  • 8 oz cream cheese
  • 8 oz Parmesan, grated
  • Salt and White Pepper to taste
  • 2 lbs (or more if you feel the need) of various cheeses, shredded

Instructions

  1. Preheat oven to 375 degrees.
  2. Boil the noodles to al dente according to package directions and drain.
  3. Return the noodles to a large pot over low heat and stir in butter in 1 tbsp chunks.
  4. Stirring continuously, add in cream cheese, sour cream, eggs, salt, white pepper and milk.
  5. Once the cream cheese has melted, add the shredded cheese and stir until the cheese is combined throughout. Add more milk if you are using drier cheeses or if the cheese seems to be clumping.
  6. Spread macaroni into a baking dish (or 2).
  7. Top with panko bread crumbs and Parmesan.
  8. Bake for 30 minutes or until top is lightly browned.
  9. Bask in cheesy goodness.
http://www.paulandangela.net/the-macaroni-of-infinite-cheese/

P.S. If you don’t have a good local source of unusual cheese, try igourmet or Cheese Supply. I would myself, but Papa would kill me.

Adult supervision note: This recipe can easily be halved or even quartered. Be warned that this recipe is so good that cheese addict codependency is sure to follow.

Folk's Folly
Latour tasting at Blue Fish