Ingredients
8 ounces pasta (elbow macaroni, shells, etc)
14 cup flour
3 cups milk or 3 cups cream
14 cup butter
3 cups leftover cheese
all the leftover fruit
Method
Sources
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dataset
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Authentic Greek feta — horiatiki salad, spanakopita, baked
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Large olive wood salad bowl — toss and serve at the table
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Macaroni & Cheese. Boil and drain pasta. Cook al dente. In a large saucepan over medium heat, melt the butter. Add flour to the butter and make a paste. Wait for the mixture to bubble. Add in milk. Stir constantly. Heat until boiling. Add cheese and mix constantly until entire mixture is a smooth sauce. Add cooked pasta. Pour pasta and cheese mixture into a casserole dish. Sprinkle with any remaining cheese. If you have leftover crackers, crumble them and put them on top. Broil 4 inches from heat for 5 minutes or until the cheese on top browns. Fruit Salad. Chop up all your fruit - throw it in a bowl. Allow to sit in the refrigerator overnight so all the fruit flavors combine.