On a chilly winter’s night time in 2017, a buddy introduced a 20-ounce walnut- and bacon-covered cheeseball to my Christmas get together. It was my first vacation cheeseball expertise and I immediately grew to become enamored with the novelty of getting access to a huge sphere of almost countless dip. However when the following day dawned, I used to be confronted with an unexpected problem: What do I do with the cheeseball leftovers? The ball was actually not formed like one, and almost half of it was gone, however that also left me with over a half pound of cheese. I appeared ahead to consuming extra of it with crackers, however I knew I’d ultimately get sick of that presentation, and throwing it within the trash was merely not an possibility.
Immediately, my mind went into “re-work” mode. Re-work is a meals trade idea of taking a superbly good however not wanted completed product and altering it into one thing new. It’s the identical thought behind utilizing day-old brioche slices to your Sunday French toast. Brioche is already a completed product you may get pleasure from as is, however day-old brioche could be too dry for consuming plain. It’s, nonetheless, good for absorbing cinnamon-laced custard and frying in butter.
I checked out my cheeseball, all damaged open, however nonetheless displaying off its bacon bits, scallions, shredded cheddar cheese, cream cheese, walnuts, and seasonings. It occurred to me that this might make an incredible sauce for some pasta. I may re-work this cheeseball into an excellent mac and cheese, elevated to new heights with bacon and walnuts!
The ensuing dish was a stunner: gooey cheese sauce, effervescent with herbs and spices, with the occasional crunch from a walnut—and better of all, it was the only mac and cheese I’ve ever created. No roux, and no dry, separated, oily cheese clumps. The tender cheese, whether or not cream cheese, goat cheese, or one other spreadable cheese, melts all the way down to create a thick sauce that binds and helps the arduous cheeses, just like the cheddar or parmesan current in most cheeseballs. I devoured a heaping bowlful of this fancy mac and cheese and nonetheless had sufficient cheeseball to make extra the following day (this time with some frozen peas tossed in).
The next recipe makes one serving, so you can also make this dish even in the event you solely have a bit little bit of leftover cheeseball. In case you have rather a lot leftover, that is simply doubled, tripled, or quadrupled. After this, you may wish to double your subsequent cheeseball simply to make sure you do have leftovers.
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Leftover Vacation Cheeseball Mac & Cheese (Yield: 1 serving)
Substances:
- ¾ cup (2 ounces) of dry pasta
- ⅓ cup (2 ounces) of cheeseball
- ¼ cup (2 ounces) of pasta water
In a small pot, boil pasta in salted water as directed by the field directions. As soon as the pasta has reached the specified texture, drain all however ¼ cup of the pasta water. (If you happen to overlook this step or drain all of it accidentally, you may add ¼ cup of contemporary water or milk again to the pot. Pasta water is useful as a result of the starch in it should add a bit thickness to your sauce and assist it cling to the pasta, but it surely’s not a deal breaker if it’s important to use plain water.)
Return the pot to the burner on medium warmth. Break up the cheeseball and toss it into the pot. Stir the combination slowly however persistently. The cheeseball will start to soften and blend into the pasta water, making a sauce. Because the pasta water evaporates the combination will thicken right into a wealthy, velvety sauce, studded with nuts and different tasty bits. Get pleasure from along with your largest fork.
