Happy New Year!

It's 2014!  Can you believe it?  Consider what the world must have been like in 1914.   My grandmother (God rest her soul) was 1 year old that New Years day.  Her and my great grandparents lived in a two bedroom, tin roof house, in a little town, on the shores of North Carolina.  I too lived in that house when I was little.  It was only for a few years, but I have memories of ice cream made of snow, our enormous garden, and the yearly slaughter of a pig my grandmother shared with a neighbor.  It was the same life my grandmother grew up with and it left an indelible mark on me.  I have always said those years gave me my Southern sense of hospitality.  Which brings me to my recipe of the week!  It's a macaroni and cheese I came up with for my lactose sensitive son.  He can't tolerate anything derived from cow's milk, so over the years we have come to love goat's and sheep cheese. Here's a pic of the results.

Now that is what I am talkin' about!  Yum.  Totally easy and totally yummy

Zach's Mac

1 cup crumbled sheep cheese 

1 cup crumbled goat cheese feta

1 cup So Delicious Coconut Milk (It's the only thing that gives it a creaminess like a traditional Mac.)

5 eggs

1 tsp pepper

2 tsp dry basil

2 tsp garlic powder (not garlic salt, the cheese is salted enough)

2 tsp flour

Elbow Macaroni

Cook macaroni, as directed, until al dente (that's Italian for almost done).  While macaroni is cooking, combine remaining ingredients in a large bowl.  Drain and cool pasta under cold water.  Add to the wet ingredients.  Pour into 9" x 13" casserole dish.  Bake at 350 degrees until the casserole is firm and the top is brown.

Dig in.   

(We use this Bulgarian brand of sheep cheese we found in a Middle Eastern Store.  If you can't find it local, try online)