“Hi, my name is Marilyn, and I’m addicted to cheese.” I feel that there is step-program out there with my name on it. If you’re reading this and thinking, “I have a cheese problem too.” I want you to know that you are not alone, and that we are in good company.
I decided to research the power of cheese – why does it have such a stronghold over me? You know what I found? Ready?
Cheese contains compounds called casomorphins that are actually morphine-like. It REALLY IS ADDICTIVE.
So is the recipe below. You’re welcome.
2.5 c penne or elbow macaroni
¼ c unsalted butter
3 tablespoons flour
2 c half and half
1 tablespoon Dijon mustard
1 teaspoon ground mustard (mustard powder)
1 teaspoon Hot Hungarian Paprika
10 oz super sharp white cheddar cheese – the best you can find and please for the love of gravy, grate your own
(1) 8 oz package of cream cheese
Salt and pepper
1 package of Sweetbird Kitchen’s Cheddar Pie Crust Crumbles™
Boil pasta at a hard boil for 4 minutes and drain.
Melt butter in a large saucepan. Whisk in flour. Cook about 30 seconds. Add mustard powder and paprika.
Add half and half, Dijon mustard, salt and pepper, whisking until smooth and thickened. 3-5 minutes.
Reduce heat to low, stir in the cheeses. Once combined, remove from heat and fold in the pasta.
Transfer to a casserole dish. Top with 1 bag of finely crushed/crumbled Sweetbird Kitchen’s Cheddar Pie Crust Crumbles™.
Bake in preheated 400° oven, uncovered, for 20 minutes, until golden brown. Prepare for cheesy heaven.