If Life Gives You Leftover Cheese . . .

After having few friends over for dinner (and serving an epic fail of a stew to two of the best chefs I've ever met . . . how embarrassing) I was left with the remains of a charcuterie board. Most the meats and cheeses came from Gallucci's. A little prosciutto di San Daniele, and a couple of Spanish and Italian cheeses were kicking around when everyone left. There's a lot of info out there on how to store cheeses, but I've never had much luck storing the fresher stuff. And with pretty easy access to ripe cheese, it just doesn't seem like a great thing to hang on to. So . . .

Mac and Cheese. A simple, light bechamel with tons of assorted leftover cheese shredded into it with a bit of mustard, and some paprika. When that was all melted and pleasant it got mixed with cooked pasta and diced prosciutto. The gooey mess was put into a glass dish and got topped with olive oil lubricated breadcrumbs before going in a 350 oven for 10-15 min. Along with a salad it was a nice day after dinner gathering meal. Next time I may serve that instead of the aforementioned stew.