Dairymaid Diary

Simple, Creamy Mac & Cheese Recipe

Mac & Cheese

At Dairymaids we have breakfast together every Saturday. This Mac & Cheese, which we adapted from an Alton Brown recipe, has become a Saturday morning staple. A stovetop preparation, it is simple and very quick.

For cheese you can grate up whatever you may have on hand (cow’s milk cheeses in the cheddar and Alpine categories melt best). If you were to choose just one, we currently recommend the Cowgirl Creamery Wagon Wheel, which is available in the needed size on our online site: https://houstondairymaids.square.site/

Simple, Creamy Mac & Cheese

Serves 6

½ pound short pasta (elbow macaroni, cavatappi, etc.)

4 tablespoons butter

2 eggs

6 ounces evaporated milk

½ teaspoon hot sauce

1 teaspoon salt

Fresh ground black pepper

½ teaspoon dry mustard

10 ounces Wagon Wheel or other firm cheese, grated

 

1. Cook pasta to al dente in a large pot of boiling, salted water. Drain.

2. Return pasta to pot. Add butter and stir until melted.

3. In separate bowl, whisk together eggs, milk, hot sauce, dry mustard, salt and pepper.

4. Add milk mixture to pasta. Add grated cheese.

5. Stir over low heat until cheese melts and sauce is thick and creamy. About 3 minutes.

 



This Week's Tasting: March 17, 2020

We've suspended tastings for the rest of the week, but we're still open. Instead, we're offering a To-Go Bag!

The cheeses in the bag are: 

Little Hosmer, a cow's milk brie from the Cellars at Jasper Hill in Vermont.

Baby Caprino, a ash-ripened goat's milk cheese from the CKC Farms in Blanco, Texas.

Pyrenees Brebis, a natural-rinded sheep's milk cheese from France.

1655 Gruyere, a traditional Gruyere made with raw cow's milk from Le Cret in Switzerland.

Caveman Blue, a cave-aged blue cheese with a natural rind from the Rogue Creamery in Oregon.

LEARN MORE ABOUT THE TO-GO BAG HERE OR COME BY THE SHOP TO PICK-UP ANY OF OUR OTHER 150 CHEESES.



This Week's Tasting: March 13, 2020

Every week at Dairymaids we select six cheeses to include in our free cheese tasting.
Whenever we are open, we are tasting cheese. 
We stock over 150! 

Ubriaco al Ribolla Gialla is another "drunken" cheese from Moro Formaggi in Italy. This version is soaked in a a fruity and acidic white wine called Ribolla Gialla from the region of Friuli-Venezia Giulia. The wheels aged for 10 months and topped with grapes, cornflower and calendula.

Other cheeses on our tasting plate this week: 

Baby Caprino, a soft-ripened goat's milk cheese pressed in ash from CKC in Blanco, Texas.

Cabriolait, a raw goat's milk cheese made in the Alpine style from Het Hinkelspel in Belgium. 

Pt. Reyes Gouda, a cow's milk gouda aged for 16 months from Pt. Reyes Cheese in California.

Oma, a cow's milk washed-rind from the Von Trapp Creamery in Vermont.

Caveman Blue, a cave-aged blue made with cow's milk from the Rogue Creamery in Oregon.

Our wine of the week is a Rosé de Pinot Noir from Henri Bourgeois in France. We taste wine from 10am to 1pm on Saturdays.

We're also sampling Rhubarb Marmalade from American Spoon in Michigan.



This Week's Tasting: March 6, 2020

Every week at Dairymaids we select six cheeses to include in our free cheese tasting.
Whenever we are open, we are tasting cheese. 
We stock over 150! 

Cotzwold is a take on a traditional, British pub-style cheese from Anne Jones at the Latte da Dairy in Flower Mound, Texas. Made with goat's milk from her small herd, the aged cheese is flavored with green onion and chive. Cotzwold's robust, savory flavor and crumbly texture makes it a perfect pairing for beer. It's also excellent grated over roasted potatoes!

Other cheeses on our tasting plate this week: 

Miette, a soft-ripened goat and sheep's milk cheese from the Baetje Farms in Missouri.

Aged Gouda, a semi-firm gouda made with raw cow's milk and aged for 6-9 months from Holland's Family Cheese in Wisconsin.

Pleasant Ridge Reserve, a raw cow's milk cheese made in the Alpine-style from Uplands Cheese in Wisconsin.

Le Chartreux, a semi-firm cheese with a natural rind made with raw cow's milk from Savoie in France.

Oregonzola, a gorgonzola-style blue cheese made with cow's milk from the Rogue Creamery in Oregon.

Our wine of the week is Petit Bourgeois Sauvignon Blanc from Henri Bourgeois in France. We taste wine from 10am to 1pm on Saturdays.

We're also sampling Toketti, a fried, Sardinian flatbread. 



This Week's Tasting: February 28, 2020

Every week at Dairymaids we select six cheeses to include in our free cheese tasting.
Whenever we are open, we are tasting cheese. 
We stock over 150! 

Ubriaco all Birra Rossa is made in Veneto, Italy by Moro Formaggi. The wheel is pierced with holes then bathed in a "birra rossa," a local, red microbrew for a minimum of 100 days. These holes allow the beer's flavor to infuse the inside of the cheese as well as the outside. The paste is firm and crystalline and the flavor is bright and fruity with a sharp, grassy hint.

Other cheeses on our tasting plate this week: 

Baby Caprino, an ash-ripened goat's milk cheese from the CKC Farms in Blanco, Texas.

Granbury Gold, a raw cow's milk cheese made in the Gouda-style from the Eagle Mountain Dairy in Lipan, Texas.

Wrangeback, a raw cow's milk cheese made int he Alpine-style from Almnas Bruk in Sweden.

Oma, a raw cow's milk washed-rind from the Von Trapp Creamery in Vermont.

Blue Paradise, a rindless cow's milk blue from Hook's Cheese in Wisconsin.

Our wine of the week is an Albariño from Viña Cartin in Spain. We taste wine from 10am to 1pm on Saturdays.

We're also sampling Damson Plum Preserves from American Spoon in Michigan.



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