In this installment

Zingerman’s Nor’Easter Cabot Cheddar Cheese

Rustichella Penne

Zingerman’s Mac & Cheese Recipe

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Zingerman’s Nor’Easter Cabot Cheddar Cheese

Aged just under a year, it’s a great snacking cheddar. We select batches that feature creamy texture and hearty, savory flavors that pair well with salami, crackers, crusty bread, beer, wine, etc.

Rustichella Penne

Made using only the hardest durum wheat flour, extruded through traditional bronze dies, which makes the pasta grip the sauce. Slow drying makes the texture chewier and the flavor more intense.

Zingerman’s Mac & Cheese Recipe

Serves 2:

1⁄2 lb pasta

1 tbsp butter

1⁄8 c diced onion

1 bay leaf

1 tbsp all-purpose flour

3⁄4 c whole milk

1⁄8 c heavy cream

1⁄2 tsp Dijon mustard

1 lb grated cheddar

1 tsp olive oil

Coarse sea salt

Cook pasta, set aside. Melt the butter in a large pot over medium-high heat. Add onion and bay leaf and cook till onion softens. Remove bay leaf, add flour. Stir continuously as you slowly add the milk, then cream and simmer for a couple minutes until thick. Reduce heat, stir in mustard and cheese and salt.

Simmer for 5 minutes, set aside. In a heavy bottom skillet over high heat, add oil till it smokes, then add cheese, pasta, and cook till it starts to brown.