Most recipes I’ve seen also require some oven time, which isn’t very practical for most of the travel we do.  By the time we hit Mexico, the recipe hit its maximum yumminess, while remaining practical.  So far I’ve prepared this in 4 different countries on 3 different continents.  I sometimes add chopped chile peppers, raw veggies, and some meat to add a bit of nutrition to it.

Tigger named the recipe “the yummy sauce of cheesy goodness.”  By popular demand, I’m sharing it with you.

The sauce also makes a great dip and is wonderful for nachos (we add bacon to it).  But, I do need to warn you ahead of time:  This sauce is nowhere near anything even remotely low fat, so eat at your own risk.  Don’t say I didn’t tell you ahead of time.

Recipe

Makes about 4 servings. If you need, check this out for conversions.

• 1 package, dried pasta of your choice (we both prefer shell pasta)
• 400 g table or heavy cream (crema mediana in Mexico; can use whipping cream if you can’t find any other)
• 1/4 to 1/2 stick, butter (optional, but it really makes a difference)
• 1 tsp salt (can add more to taste)
• 1/2 tsp ground ginger
• 1/2 tsp ground black pepper (optional)
• 1/2 tsp ground coriander (optional)
• 150-200 g shredded cheese (the pizza blend is the best, but other 4-cheese blends work quite well)

Boil water for the pasta.  Once boiling, add dry pasta to water and prepare per package directions.

Pour cream into saucepan and cook over medium heat. Try to prevent the cream from boiling.  Once it’s hot, lower temperature to simmer.

Add butter and seasonings and stir until melted.  Add half the cheese and stir constantly until melted.

Add remainder of the cheese and stir continuously until melted.  Add more cheese, if needed, to achieve desired consistency.

Drain pasta and discard water.  Return cooked pasta to empty pot.

Pour cheese sauce over pasta and stir until well blended.  Let pasta rest for 3-5 minutes and serve.

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Tigger loves this so much he often eats it for breakfast the next day without even heating it.  Yes, he’s weird.

nectar at the store I couldn’t resist trying it out.  It’s so yummy, I’m going to share my simple recipe.  I use a tall glass for this.

• 2 ounces gin
• 1 ounce maracuyá nectar (passion fruit nectar)
• 3 ice cubes
• Tonic water (enough to fill glass to the desired point)

Add to glass in the order listed above.  Add more nectar if you want a fruitier tasting drink.  Stir if you like, but I find that putting them in the order above gets everything mixed up right.

Enjoy!