Gouda Macaroni and Cheese, College Style
(Due to the fact that our cooking utensils are limited, most of these measurements are estimated. It's better if you taste as you go along)
One block of gouda cheese, room temperature
2 tablespoons of Italian seasoning
2 tablespoons of Rosemary leaves, dried
2 tablespoons of butter, I used Earth Balance
1/2 package of pasta, I used fusilli
Salt and pepper to taste
Start with a janky community kitchen, complete with dirty dishes in the sink, and a mess strewn everywhere.
|Note: The dishes in the sink.|
Fill a kettle (clean preferably) with enough water to where it stops halfway up the pot. Salt the water and turn it on high, adding about a tablespoon of olive oil to the water once it starts to come to a rolling boil. As the water is heating up, take the gouda and cut it into small cubes to help with the melting process once the pasta has finished cooking. (We didn't know going into this that gouda cheese is nearly impossible to melt, so cutting it down into the smallest unit possible will help to accelerate this process)
|We cut it into strips. Good idea.|
Or you can stop for a dobro break like Caroline is doing.
|Bask in its deliciousness, it's okay to drool.|
Like we said before, this is more of a taste as you go recipe. These spices we used were simply ones that we had available while cooking it the first time, but this recipe is also good when using Nutmeg. I highly recommend grating the nutmeg yourself, but packaged works just as fine. As for the pasta, you can use your favorite type, we just used the one that we had on hand. Happy cooking!