You can’t win ’em all, right? Guess my pizza cockiness finally caught up with me… however. I have an excuse. I was not in my own kitchen and therefore did not have all the tools. I brought cornmeal in my lil’ mini container, but it wasn’t enough. Still tasted good though…
On the heels of this loss I was looking for something easy, didn’t want to be challenged a whole lot, and needed to do something with the copious amounts of mozzarella cheese I had left over, as well as basil, and mushrooms. More often than not around here you probably have come to learn that my cooking is a result of what is left in my fridge and cupboard rather than the other way around. At the moment, cheese is king. Usually that’s a good thing, but most of it isn’t exactly snacking cheese or cheeses that go well together. Current inventory: small block of mozzarella, 1 cup shredded mozzarella, nearly full container ricotta cheese (which will become a pie this weekend) a small wedge of blue cheese, shredded parmesan, a small block of parmesan, still leftover cojita, and finally, a wee bit of port salut, which is actually, perfect for snacking and my most favorite summer cheese. Anyway, the mozz & the ricott are stealing the show right now. That led to me either lasagna (too hot for that) or mac n’cheese or some sort.
I asked Google to find me italian mac n’cheese recipes and I found this lil’ number* from the people of the great state of Wisconsin. Only thing I changed was to add mushrooms to up the veggie count and I used whole wheat fusilli because it’s what was in the cupboard. I also used 1% milk and it came out great all the same. Warm, gooey, tasted like Italy in a bowl. The basil added a nice freshness and the tomatoes & mushrooms made me feel not so bad about eating mac n’cheese.
*Best website ever. I will be coming back for more cheese inspiration!!