When I say I love mac-n-cheese its no joke. The combo of the creamy/salty cheese with a hearty grain? I’ll take it any day. But I’ve come to realize that I think my real love lies with the cheese. I make it a point to keep our fridge fully stocked. You want feta in a salad? We’ve got it. Maybe a nice Gruyere grilled cheese? Check. Caprese with fresh mozzarella anyone? We’ve got that too….and fontina…and parmesan…and havarti. Oh yeah, and provolone. I can’t help it, I’m in love [ and swiss- its not a turkey sandwich without it!].
OK, I’ll move on.
I came across this recipe and I about died on the spot: Gnocchi Mac and Cheese. Oh hellz yes. I’ve only ever had gnocchi once, and from what I remembered of it I thought it would be a nice textural pairing with the crispy melted cheese. I was right.
If you’re like me and reading the recipe you may think “What? Only a ½ cup of cheese? What happened to the entire block of cheddar I normally put in my mac-n-cheese?” Well don’t fret, the cheeses used were a bit more salty and have a nice bold flavor when compared to the traditional cheddar- the ½ cup was plenty.
So grab a glass of wine, and enjoy this gooey cheesy wonderland!