I use it in a mac and cheese recipe that is so good.
1 pound rotini or cavatappi (or whatever I have one hand like elbow)
2 cups whole milk (whatever you like/prefer/have onhand)
8 ounces cream cheese
3 tablespoons unsalted butter (can use salted just don't use salt)
1 teaspoon fresh-ground pepper
1/2 teaspoon salt
1 1/2 cups grated sharp Cheddar (about 6 ounces) (whatever cheddar
you have will work although its best with sharp)
1 1/2 cups shredded smoked Gouda (about 6 ounces) (I've subed lots
of different cheese for this and prefer non smoked Gouda but I've
made it with mozz cheese, swiss cheese or any other type it will
alter the taste but it does work.
I also make it in a big pan but you can do it in muffin pans or
however you want.
1. Cook the pasta and make the sauce: Preheat oven to 350 degrees F.
Cook the pasta following package directions. Strain the pasta, rinse
with cold water to cool and prevent clumping, drain well, and
transfer to a large bowl. Set aside. Combine the milk, cream cheese,
butter, pepper, and salt in a medium saucepan. Cook over medium
heat, stirring occasionally, until the butter and cream cheese have
melted -- about 10 minutes.
2. Assemble the macaroni and cheese: Toss the Cheddar and Gouda with
the reserved pasta. Add the hot milk mixture and stir until well
combined. Transfer pasta to a 3-quart baking dish and bake until the
macaroni is set and the top is golden brown -- about 30 minutes.
Divide macaroni and cheese among 8 plates and serve hot.