I love cheese and I love it even more since being pregnant. Cheese of all sorts appeals to me in a big way. I like hard cheeses, soft cheeses, mild cheeses, really stinky cheeses and everything in-between. My ideal supper on a Sunday evening is a ripe pear or two, a huge amount of cheese and some Quince jelly. Usually we have a largish lunch on a Sunday so a supper like that is just the ticket but it’s the hunting for a new variety of cheese that I love the most. Robert the Husband likes cheese too and will often order the cheese board in restaurants.

Anyway, while I dribble on about my husband’s ordering habits, I’ll also share with you a recipe I made only yesterday. After the urge for MORE CHEESE became too much to ignore I felt the need to concoct something that not only satisfied this urge but one that also filled me up good and proper. With the babies growing bigger every day and therefore squishing my internal organs into my ribcage and throat I find that lunch is my main meal as after that only a bowl of cereal can make it down in the space available.

So, I give you my Deluxe Macaroni (except I used Cavatappi) and Three Cheeses

This recipe easily serves four and you can find a weight conversion chart right here!

• Boil your pasta of choice until it reaches the ‘al dente’ state
• Drain the pasta and place in to a 10 inch cast iron skillet
• Sprinkle the grated Gruyere over the pasta – getting in to all the nooks and crannies and making sure that there is cheese sprinkled throughout every layer of pasta
• Add the chopped sun-dried tomatoes
• Sprinkle the grated Manchego to the top of the pasta and place several chunks of Stilton throughout also
• Sprinkle the chopped shallots over the top

• Place the entire skillet under a very hot grill for approximately ten minutes or until the shallots are browned, the cheese is bubbling and melting and the whole thing looks PIPING hot!

• As a final step sprinkle the chopped parsley over the top of the entire dish and serve immediately straight from the skillet.

Skillets are fantastic to take straight to the table and serve from but for god’s sake take a heatproof cloth and don’t let ANYONE touch the handle.

Can you tell by this final warning that I almost had to peel the skin from Robert’s hand off of my skillet yesterday evening?

It was definitely a ‘slow-motion’ minute.

Cx

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Cherry Menlove

Related posts:

1. How To Make Ravioli – Mushroom and Walnut Recipe
2. How To Make Pasta – Pasta Week Day One
3. How To Make Marinara Sauce
4. Cherry’s Rich Red Wine Spaghetti & Meatballs
5. How to make Basil Pesto , Eating with Basil

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