My Yummy Local Life

{January 19, 2014}   Bread and Wine- 3

Caprese Mac and Cheese (paired with Page Springs 2011 Chenin Blanc)

Inspired by Caprese Mac and Cheese and Alton Brown’s Stovetop Mac and Cheese


eggs, 3

evaporated milk, 1/2 can

mustard, 1 Tbps (“good mustard, not yellow mustard please”)

hot sauce, to taste

lemon juice, splash

medium shell pasta, one box

butter, 2 Tbsp

goat cheese, one 4 oz log, crumbled

mozzarella, 16 oz, cubed/rough chopped

basil, 1 tsp-ish (we used dried, but I would highly recommend fresh instead- probably about 1/4 cup if you do)

cherry tomatoes, 1 1/2 cups, halved

salt and pepper, to taste

How to:

In a bowl, whisk together the eggs, milk, mustard, hot sauce and lemon juice. Cook and drain the pasta. Return the pasta to the pot- melt the butter with it over low it. Add in the liquid mixture- give it a good stir, then add the cheeses. Stir. Let it cook for a few minutes, until the sauce thickens and all of the cheese has melted. Stir in basil and cherry tomatoes. Season to taste. Serve immediately.


2011 Chenin Blanc, Page Springs Cellars, grapes from Cochise County, AZ – aged on Arizona oak


Tasting Notes:

Lisa: Yes we are adults. No we don’t have kids. Yes we had homemade stovetop mac and cheese for dinner. No we did not have anything else with it. Sometimes you just want comfort food.  This one did the trick and definitely hit the spot. The wine on the other hand is one of the most unremarkable that I have had in the state of Arizona- can’t win them all I suppose.

Gary: I thought the meal was fantastic, but I thought the wine was “unremarkable” at best. (Sorry Page Springs… we love most of your wines.)

1: Jamaican Mushroom Curry over Quinoa (paired with Domaine Chandon Blanc de Noirs)

2: Sweet Potato Hash with Eggs (paired with The Mamani Gin and Tonic)

3: Caprese Mac and Cheese (paired with Page Springs 2011 Chenin Blanc)


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