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 mozzarella, 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, blue 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.
Boil water for pasta. When ready, add elbow macaroni noodles and cook for one minute less than stated on package. Drain.
Meanwhile, melt butter over medium flame. Add garlic and cook for 1 minute. Add tomatoes and cook for an additional 3 minutes.
Whisk flour and milk together, add to pan. Stir well. Add both cheeses and continue to stir until melted.
Add parsley, oregano, black pepper, and salt. Adjust seasoning to taste. Simmer about 10 minutes while pasta finishes.
Drain noodles and add to cheese sauce. Stir well and allow noodles to finish cooking in the sauce for maximum flavor absorption.
The two most important things you should know about me: I’m newly married and I LOVE to cook. I delight in experimenting with new recipes, new cuisines, and new ingredients. I read cookbooks in bed and rarely make the same thing twice. When the urge strikes, I also bake. I strive to cook healthful nutritious food. Sometimes, I end up making…
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