Cav ‘n’ Cheese | Baked Cavatappi with Ricotta, Mozzarella, Brie, Goat Cheeses and Smoked Salmon
SOME FOODIES, SUCH AS MYSELF, do suffer for our obsession, as I did today. In the middle of a record-breaking heatwave here in New York City, I decided to overwork my already too old air conditioner by boiling pasta and preheating an over to °350 for my new take on mac ‘n’ cheese, which substitutes cavatappi (a grooved, longer, and more twisty version of macaroni) as the pasta, and using only mellow cheeses—brie, goat, mozzarella, ricotta, and a sprinkling of grated parm on top—and stirring in some sliced smoked salmon for an earthy and colorful compliment.
25 minutes later, with the added measure of a topping of chopped fried onions, it came out of the oven hot, cheesy, creamy, and yummy.
Bun Apple Tea!
.kac.
Cav ‘n’ Cheese | Baked Cavatappi with Ricotta, Mozzarella, Brie, Goat Cheeses and Smoked Salmon
DMANBURGER
