Showing posts with label smoked gouda. Show all posts
Showing posts with label smoked gouda. Show all posts

Monday, August 2, 2010

Fan Request


CONGRATULATIONS TO CLEO.
Her new book: ROAST MORTEM is due out August 3! You can go to Cleo's website and order the book there. She's having a contest and all sorts of fun!

On to other news.

This has been an interesting few weeks for me. Having my first book come out is an eye-opener. Fans write to me to tell me how much they like the book. {Thank you, one and all.} Others have written to tell me that they tried a recipe (or the idea of a recipe when the recipe wasn't provided) [Year on the Grill]. While others have requested a recipe not included in the recipes provided at the end of the book.

That brings me to today's blog. In Chapter 22 of The Long Quiche Goodbye, neighbors bring a potluck dinner to Charlotte's grandmother's house. I wrote that Gretel (the pastor's wife) brought Five-Cheese Mac and Cheese. A fan wrote and said she must have that recipe.

Our very own Krista Davis warned me that fans did this. She advised me to make sure I didn't include a recipe in The Long Quiche Goodbye that I hadn't made myself. But of course, not all recipes made it into the recipe section at the end. My editor chose four.
These are my five (as shared through Gretel).
So, here it is. Gretel's Five-Cheese Macaroni and Cheese. The five cheeses can be anything you want them to be. I wrote on Facebook about this and received replies including Cheddar x 5!

Enjoy!


GRETEL'S FIVE-CHEESE MACARONI AND CHEESE

Ingredients:

2 cups dried macaroni, cooked to tender (about 4-5 cups cooked)
3 cloves garlic chopped
8 tablespoons butter [a cube]
1 1/2 cup milk
1/2 cup white wine
3 Tbs. rice flour
1 tsp. salt

1/2 tsp. pepper
1/2 tsp. paprika
2 cups grated cheese (equal parts Cheddars, Smoked Gouda, Parmessan, Monterey Jack, Havarti)


Directions:
Cook macaroni according to package directions. Drain and set aside. May be made a day ahead. Note: Do not forget to drain and set aside. You do not want the pasta to be “wet.”

In a large sauce pan, melt butter over medium heat. Add garlic and cook about 2 minutes. Add rice flour and stir. Cook 1 minute, let boil and thicken, stirring constantly.

Add milk and wine, stir and let boil to thicken.

Remove from heat and add cheeses and seasonings.


Pour sauce over drained macaroni.


Serve with a crisp salad.


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