just screwing around in the kitchen. i couldn't take pictures faster than my roommates were eating it, sorry for the lack of aesthetic appeal ;)
medium shell size pasta
small shell size pasta
6 servings total
milk - i've used both rice milk and whole milk and they've suited me fine.
1 1/4 cup
5 tblsp butter (unsalted is better)
cheeeeeeze: handful of gorgonzola crumbles, lotsa gruyere, white cheddar, sprinkle o feta, lil bit o mozarella. Mozarella kind of gives it a lumpy texture after it sits for a bit. if that's not your thang, substitute for more cheddar.
trader joes party crackers or ritz crackers. any buttery white flour based cracker.
cook pasta to an al dente. strain.
melt 1 tblsp of butter and mash up some crackers. 12 ish crackers. mix with butter.
in a little saucepan, bring a cup of milk and 4 tblsp of butter to a simmer. slowly add gorgonzola, cheddar and gruyere. add the mozarella and sprinkle of feta last. stir until the texture is something like gak meets water. add spots of milk as necessary.
turn on your broiler and have a oven safe bowl type object ready for use.
add cheeze sauce to pasta over low heat. stir in 1/4 cup of milk quickly, but don't mix it in too well. transfer to oven safe bowl. top it with butter crushed cracker mix and broil it for a good 3 minutes.
let it sit for a few and serve and enjoy. and then go to the gym.
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