We still have an overflowing cheese drawer so I decided that Mac & Cheese was the Solution. This turned out so well. Its great when the reality of a Dish meets your expectations.
3 cheese Baked Macaroni
1lb Macaroni Cooked (shells, bow-tie, penne)
2 Cups Shredded white Cheddar (goats Milk)
1 wedge Brie (remove rind & Cube it)
1 cup Mozzarella (Shredded)
1 pack Cherry tomatoes
1 Small Onion sliced very thin
Roasted Garlic (optional)
4 Slices Bacon (Cooked & Crumbled)
1 Cup Milk
1/3 Cup Italian Bread Crumbs
1 Toss Tomatoes & Onions with a bit of Olive oil & roast in a 400degree oven.
2 When the Veggies are Soft and the skins have turned a bit brown mix them in the Pot you cooked the Macaroni in. If you have it add the roasted garlic cloves Whole or cut in half (they make a yummy surprise ). Add in all but 1/2 cup of the mixed cheeses and stir well. Move the Macaroni & veggies to a large baking pan.
3 Beat the eggs & Milk together .
4 Pour the egg mixture over the Macaroni & stir.
5 Sprinkle the left over cheese on the top of the Macaroni & then finish with a light layer of bread crumbs over the top.
6 Bake at 350 for 30 min.