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I can’t complain about the abundance of tomatoes in my garden. but. so. many.. Also, I promised myself that I would do something great with all the leftover cheese bits in my fridge.. Hence, this dish.
It worked out surprisingly well. The acidity of the tomato is offset by the blue cheese tartness and the smoky paprika. And I never have any milk, but that should not ever stop you..
- 3 cups dried pasta, cooked
- 1/2 cup reserved pasta water (from cooking it)
- 1 1/2 cups diced tomatoes (divided)
- 1/2 tablespoon smoked paprika
- 1 big spoonful sour cream
- 1 1/2 cups shredded cheese (cheddar and Pecorino) (divided)
- 3 giant spoonfuls cottage cheese
- 1/4 cup blue cheese
- 1 laughing cow cheese wedge
- 1 cup diced bread
- 2 1/2 tablespoons butter (divided)
- 2 tablespoons flour
Ok, this is a multi-step process.. Cook the pasta very al dente but reserve 1/2 cup cooking liquid.
Make the cheese sauce: Cook down 2 tablespoons butter with 2 tablespoons of flour for a few minutes to create your roue. This is when you add all the cheese left in your fridge- Add the sour cream, cottage cheese, laughing cow cheese, pasta water, and paprika, and cook on medium until thickened up a bit. Just don’t burn it. Then melt in 1 cup of shredded cheese. Fold in 1 cup of tomatoes. Cook for a few minutes and then toss in the pasta.
Put the pasta mix in a baking dish and then top with 1/2 cup tomatoes, 1/2 cup cheese, and breadcrumbs.
To make the breadcrumbs, melt 1/2 tablespoon butter in the pot that the cheese was in (after spreading it in the baking pan). Add the bread and cook down for a few minutes.
Bake in a 350 degree oven for 20 minutes, and then hit the Broil for a few minutes..
Make sure you let it cool a little before eating it or it will burn your tastebuds off… (I did that).