Pippi’s Pantry Challenge: Mac and Cheese Rinds
By Recipe courtesy of Scraps
Images
Serves
Ingredients
- 2 tablespoons unsalted butter
- 1 large shallot, minced
- 6 cups water
- ½ pound Parmesan rinds
- 1 teaspoon kosher salt
- 1 pound short cut pasta
- 12 ounces shredded sharp cheddar cheese
- 4 ounces cream cheese, cut into pieces
- 2 teaspoons Dijon mustard
- Freshly ground black pepper
- ¼ cup chopped pickled sweet peppers (peppadews)
- Paprika, for garnish
Procedure
Sauté shallots: Melt the butter in a medium saucepan over low heat. Add shallots and cook until softened, about 5 minutes.
Add rinds: Add water, cheese rinds and salt. Bring to a boil. Add pasta and cook for about 8 minutes (al dente). Do not drain. Remove cheese rinds and discard.
Add cheese: Off the heat, whisk in shredded cheese, cream cheese, mustard and lots of black pepper. Continue to cook, stirring frequently, until sauce is thickened, another 5 minutes or so.
Finish: Stir in pickled peppers. Garnish with paprika.
Notes:
What’s left: Spent cheese rinds, shallot skins.
Can use other hard cheese rinds here. Try Pecorino, Grana Padano or aged cheddar rinds.
Use strozzpretti or cassarecce pasta for a twist on the usual elbow macaroni.
Add rinds: Add water, cheese rinds and salt. Bring to a boil. Add pasta and cook for about 8 minutes (al dente). Do not drain. Remove cheese rinds and discard.
Add cheese: Off the heat, whisk in shredded cheese, cream cheese, mustard and lots of black pepper. Continue to cook, stirring frequently, until sauce is thickened, another 5 minutes or so.
Finish: Stir in pickled peppers. Garnish with paprika.
Notes:
What’s left: Spent cheese rinds, shallot skins.
Can use other hard cheese rinds here. Try Pecorino, Grana Padano or aged cheddar rinds.
Use strozzpretti or cassarecce pasta for a twist on the usual elbow macaroni.
Pippi’s Pantry Challenge: Mac and Cheese Rinds
By Recipe courtesy of Scraps
Serves
Ingredients
- 2 tablespoons unsalted butter
- 1 large shallot, minced
- 6 cups water
- ½ pound Parmesan rinds
- 1 teaspoon kosher salt
- 1 pound short cut pasta
- 12 ounces shredded sharp cheddar cheese
- 4 ounces cream cheese, cut into pieces
- 2 teaspoons Dijon mustard
- Freshly ground black pepper
- ¼ cup chopped pickled sweet peppers (peppadews)
- Paprika, for garnish
Procedure
Sauté shallots: Melt the butter in a medium saucepan over low heat. Add shallots and cook until softened, about 5 minutes.
Add rinds: Add water, cheese rinds and salt. Bring to a boil. Add pasta and cook for about 8 minutes (al dente). Do not drain. Remove cheese rinds and discard.
Add cheese: Off the heat, whisk in shredded cheese, cream cheese, mustard and lots of black pepper. Continue to cook, stirring frequently, until sauce is thickened, another 5 minutes or so.
Finish: Stir in pickled peppers. Garnish with paprika.
Notes:
What’s left: Spent cheese rinds, shallot skins.
Can use other hard cheese rinds here. Try Pecorino, Grana Padano or aged cheddar rinds.
Use strozzpretti or cassarecce pasta for a twist on the usual elbow macaroni.
Add rinds: Add water, cheese rinds and salt. Bring to a boil. Add pasta and cook for about 8 minutes (al dente). Do not drain. Remove cheese rinds and discard.
Add cheese: Off the heat, whisk in shredded cheese, cream cheese, mustard and lots of black pepper. Continue to cook, stirring frequently, until sauce is thickened, another 5 minutes or so.
Finish: Stir in pickled peppers. Garnish with paprika.
Notes:
What’s left: Spent cheese rinds, shallot skins.
Can use other hard cheese rinds here. Try Pecorino, Grana Padano or aged cheddar rinds.
Use strozzpretti or cassarecce pasta for a twist on the usual elbow macaroni.