You must try this Sheep’s Cheese Macaroni with Tomatoes and Garlic. It’s grown-up flavor that even children will love. Like many of my recipes, it’s simple to prepare and budget-friendly. (I even bought the sheep’s cheese at Costco.)

Let’s talk for a moment about flavors. No one wants to eat a one-note dish. There should be layers of flavor permeating each bite. You want eaters to recognize a familiar taste while simultaneously introducing something new and perhaps exotic to their palette. And of course, you want it to look pretty. The cheese sauce in this dish combines the creamy saltines of butter and cheese with the acidity of fresh tomatoes and the bite of minced garlic. Finished off with some oregano and parsley, each bite is complex and unique.

When I was a little girl, there weren’t that many options for kosher cheese. I remember mozerella, cheddar, farmers, cottage, and ricotta. But now, thanks to increased demand, home cooks can choose from a large variety of cheeses including sheep and goat cheese, bleu cheese, and muenster. Some brands are better than ever; but, if you try a few, I guarantee you’ll find at least one that you love.

Here’s what you should know about sheep’s milk cheese. It’s creamy, zesty, and sometimes slightly salty. It’s delicious and a little goes a long way.

My Hubby loves this pasta. So do I. Farm fresh tomatoes are finally popping up in farmer’s markets everywhere and this recipe is the perfect way to put them to work.