i’m pretty sure that every other post i write begins with “you’re just going to have to trust me on this one, ok?” or maybe every other posts begins with “every other post begins with “every other post i write begins with ‘you’re just going to have to trust me on this one, ok?'” well, you’re just going to have to trust me on this one. ok.

anyway, a list of some of the messages my brother has sent me in the last year or so:

  • him: “you’d try it right?”
    me: “is that ramen?”
    him: “yeah with chocolate”
  • “i thought of a mix up maybe even you can’t do: chowder creme brulee”
  • “how would you do a cucumber mac and cheese mashup”
  • “how would one mash up cranberry sauce and mac and cheese?”
  • “how would you make a blueberry bagel pizza bagel work?”
  • something about pancake nachos but i can’t find the message for some reason
  • “how would you mashup cilantro and hot chocolate?
  • “how would you mash up salmon and gin and tonics?”

i guess you’ll have to stay tuned for the chowder creme brulee, but here’s the best cucumber mac and cheese you’ve ever had, i’m pretty sure. with no actual pickles harmed in the making of this meal, thinly shaved cucumber noodles combine with dill havarti, or just regular havarti and a whole ton of dried dill, plus rye breadcrumbs and a little mustard to give you a delightfull dill pickle-ish experience without even leaving the comfort of your garden overflowing with mid-august cucumbers! i hope you enjoy this unlikely pair.

-kara

dill pickle-ish mac and cheese

ingredients

  • 1 medium cucumber
  • kosher salt
  • 1 pound rotini
  • 4 slices rye bread, toasted
  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 1/4 teaspoon red pepper flakes
  • freshly ground black pepper
  • 4 tablespoons butter
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 6 ounces dill havarti or plain havarti, grated
  • 6 ounces swiss, grated
  • 1 tablespoon dijon
  • 2 teaspoons dried dill

instructions

using a spiralizer or vegetable peeler, shave the cucumber into long, wide ribbons. place in a bowl with a pinch of salt and refrigerate for one hour, then pour off excess water.

meanwhile, cook the pasta until al dente. while the pasta is cooking, crumble the toasted rye slices into big croutons. combine with the olive oil, garlic, red pepper flakes, 1/4 teaspoon salt, and a couple grindings black pepper. toss to coat the bread with the mixture and set aside.

drain the pasta and then in the same pot, melt the butter over medium heat. add in the flour and let cook about one minute, whisking constantly. very slowly pour in the milk, continuing to whisk constantly. add in the cheese, dijon, dill, a pinch of salt, and 1/2 teaspoon black pepper. stir until the cheese is completely melted, then remove from heat.

combiner the cumber, pasta, and cheese sauce in a bowl and mix well. pour into a greased 9 x 13 baking dish and sprinkle the bread mixture evenly over the top. bake at 375 degrees F for 25 minutes until hot and bubbly. let cool 5 minutes before serving.