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semperfionaAbout an ounce each of Gorgonzola, Gruyere, white Cheddar, and mozzarella cheeses, melted into a flour-butter white sauce, poured over autumn leaf macaroni (shaped and colored).
Not bad; I had been worried that the blue Gorgonzola would overpower everything else, but it doesn't seem to have. The combination mellowed fairly well together. Maybe a little cracked pepper or chili powder would be good to add, but I like it like this and can't be bothered to go to the kitchen to get either of those things just now. Maybe on the leftovers.
Not bad; I had been worried that the blue Gorgonzola would overpower everything else, but it doesn't seem to have. The combination mellowed fairly well together. Maybe a little cracked pepper or chili powder would be good to add, but I like it like this and can't be bothered to go to the kitchen to get either of those things just now. Maybe on the leftovers.
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Date: 2002-12-04 04:40 pm (UTC)no subject
Date: 2002-12-04 04:55 pm (UTC)no subject
Date: 2002-12-04 06:16 pm (UTC)WE've done something similar, using cambozola, cheddar, mozzarella, I think some monterey jack, and, the finishing touch, cheese curd.
Yum.
Of course, what with this nutritionist-imposed ban on pasta, we won't be making it again any time soon.
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Date: 2002-12-04 06:18 pm (UTC)no subject
Date: 2002-12-05 07:16 am (UTC)But then again, I won't tell if you don't...