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Pippi’s Pantry Challenge: Mac and Cheese Rinds

Serves: Makes 4 to 8 servings

Learn more about Scraps

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


Procedures:

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.

Recipe courtesy of Scraps

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