Wednesday, April 9, 2014

Recipe: Cheesy Mexican Pasta

Sometimes I make kefir cheese, and I'm not really sure what to do with it. Sometimes it's too sour, sometimes it's too hard, and other time I don't have any herbs to mix with it - or bread, for that matter.

But then, sometimes, I stumble on brilliant websites that inspire me to create something fun and new!

When I make macaroni and cheese, I tend to favor the healthier versions... but if there isn't a ton of cheese, and if it's kefir cheese, well, I'm sure that's all right.

This is mostly made of fermented items. The sauce is added at the end to ensure a lot of the priobiotics (aka the good bacteria) survive and make it into your belly in one piece. Like my other fermented pasta sauce, the end result is warm enough to eat and enjoy - but nowhere near hot enough to burn your tongue. Just perfect!

8 oz kefir cheese (or cream cheese)
1.5 cups cheddar cheese, shredded
2 fermented jalapenos, sliced
2-3 rings of fermented onions, sliced
1 teaspoon hot pepper flakes
1/4 teaspoon of garlic paste

Place bacon in the oven. Bake at 400 degrees for 20 minutes, or until desired level of crispiness.

Boil water - and cook your pasta.

While pasta and bacon are cooking, combine the kefir cheese, cheddar cheese, and sliced jalapenos in a bowl. Mix well.

If you're not using fermented foods, saute the onions, garlic, and peppers per normal. Once they're soft enough to eat, let them cool and add them to the cheese mixture.

Once pasta is finished, drain and divide into bowls. Spoon a mixture of the cheese sauce into the bowl. It will slowly melt over the pasta. Stir to distribute the cheese evenly. Add bacon, garlic paste, and scallions on top. Enjoy!

No comments:

Post a Comment