Cookbook giveaway – melt: The Art of Macaroni and Cheese

December 12, 2013 by
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Melt

 

We’re very pleased to be able to offer three free copies of Melt: The Art of Macaroni and Cheese.  This is not your mother’s Mac ‘n Cheese – Stephanie Stiavetti and Garrett McCord have  “combined our nostalgia of the old-school dish with healthy, high-quality ingredients to produce recipes that are both  classic and chic.”

For more on the book  read  Stephanie’s explanation of how they created the idea for the book and developed the recipes. 


To win one of these three copies, just answer the following question: Which cheese do you love to pair with pasta – or would love to see paired with pasta?

Additional rules are:

  • Please make certain you have signed in to the EYB website (you don’t have to be a paid member). This ensures that we have your email address and can get in contact with you. 
  • The giveaway will expire in 4 weeks on January 9, 2013.

This contest is now closed.  The 3 lucky winners, selected by random number generator, are pwsnook, ean, and Sally.

Category: Cookbook Giveaways

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98 Comments

  • gigihotchkiss  on  December 12, 2013

    I'm very excited about this book! I love combining brie with pasta.

  • angelanorr  on  December 12, 2013

    Gruyere and mushrooms.

  • sir_ken_g  on  December 12, 2013

    Swiss with curly noodles!

  • AndieG52  on  December 12, 2013

    Pecorino romano, mascarpone and ricotta

  • KarinaFrancis  on  December 12, 2013

    Blue cheese and marscapone – watch out arteries

  • trudys_person  on  December 12, 2013

    I've never met a cheese that didn't pair well with pasta! I'd like to see a dish with Emmenthal … Thank you for the giveaway!

  • boardingace  on  December 12, 2013

    Every kind of cheese 🙂 But tops would be Parmesan, and extra-sharp Cheddar.

  • xntrek  on  December 12, 2013

    Cheese was just cheese until pasta came along 😛

    My two favourite cheese-pasta pairings would have to be:
    1. Fettuccine coated in olive oil before grating in and mixing salted ricotta prior to topping with bolognese
    2. Fresh pasta squares with stilton – especially when you sprinkle some fresh toasted walnuts, diced wild persian figs and a dash of vinnocotto as well.

  • Rinshin  on  December 12, 2013

    I like to use Havarti with Parmesano. Not only cheese but with bechamel sauce first and Havarti and Parmesano added. Topped with bread crumbs for color and crunch.

  • kfreer  on  December 12, 2013

    Parmigiano reggiano, of course! 🙂

  • kayanelson  on  December 12, 2013

    I make mac and cheese with whatever pieces I have in the fridge and it always tastes great. Cheddar is one of my favorites though.

  • imaluckyducky  on  December 12, 2013

    I've started adding more chevre to dishes, especially pasta dishes, on a whim. I like the bit of tartness and creaminess it adds to the finished product.

  • Teemo  on  December 12, 2013

    I like feta cheese as a topping on pasta.

  • Sally  on  December 12, 2013

    Sharp cheddar for mac and cheese.

  • MCDForm  on  December 12, 2013

    I love all types of pasta and cheese but my late night comfort food has always been spaghetti with garlic, olive oil and some parmigiano reggiano.

  • Astrid5555  on  December 13, 2013

    Baked ricotta – delicious!!

  • cezovski  on  December 13, 2013

    I like to use Pepperjack Cheese in Mac & Cheese — and everything else!
    Digicats {at} Sbcglobal {dot} Net

  • decklededges  on  December 13, 2013

    I love gouda with pasta!

  • chawkins  on  December 13, 2013

    Parmigiano Reggiano for sure.

  • nadiam1000  on  December 13, 2013

    My classic pairing for mac and cheese is sharp cheddar and monterey jack. I will get creative at times and use a variety of cheeses if I have them in the fridge – especially enjoy swiss (or gruyere0 and mozzarella.

  • jailavie  on  December 13, 2013

    I LOVE gruyere with pasta – and for me, it's essential in Mac and Cheese!

  • Thaichile  on  December 13, 2013

    Love Gruyere, Manchego, Idiazabel in my Mac and cheese.

  • Queezle_Sister  on  December 13, 2013

    I think Thaichile hit it — manchego!

  • pgarcia  on  December 13, 2013

    Mmmmm … I love all kinds of cheese. If I had to pick just one it would probably be gruyere!

  • sabrina7  on  December 13, 2013

    mild cheddar and pepper jack

  • sgump  on  December 13, 2013

    Since I now live in Iowa, it's got to be Maytag Blue.

  • Foodelf  on  December 13, 2013

    Comte seems to lend itself to everything … Gruyere, too. With pasta either choice is dreamy!

  • TheSpicedLife  on  December 13, 2013

    Goat cheese! Always!

  • hihelen_westbrook  on  December 14, 2013

    Blue cheese is my favourite with pasta but I've never yet met a cheese I haven't liked!

  • Grywhp  on  December 14, 2013

    Very sharp cheddar for mac and cheese

  • flower22child  on  December 14, 2013

    any kind of smoked cheese

  • ecasey830  on  December 14, 2013

    Goat cheese with penne and arribiata sauce is my new easy pasta dish

  • ballen  on  December 14, 2013

    Hands down favorite … gorgonzola!!

  • kara0621  on  December 14, 2013

    Fontina and gruyere with shells!

  • MattBoundy  on  December 14, 2013

    I love a peppered pecorino with pasta

  • NadineGM  on  December 14, 2013

    My favorite is a recipe that uses three cheeses: marscapone, parmesan and bel parse. Yum!

  • ckbkaddict  on  December 15, 2013

    Any cheese! But, if I have to limit myself to just one, it would have to be gruyere for Mac N Cheese…

  • jupflute  on  December 15, 2013

    Fontina, because it melts SO well.

  • Megoola  on  December 15, 2013

    White cheddar

  • suzanne P  on  December 16, 2013

    telaggio or blue cheese and walnuts

  • madamepince  on  December 16, 2013

    Sharp cheddar is my go-to, but I like just about every cheese and every pasta, so ways to make different combos would be much appreciated!

  • JulesLP  on  December 16, 2013

    I love a gorgonzola sauce with gnocchi

  • kaotway  on  December 16, 2013

    Goats cheese – creamy, soft, perfect juxtaposition to al dente pasta 🙂

  • Siegal  on  December 17, 2013

    manchego

  • sarahcooks  on  December 17, 2013

    Fresh mozzarella, tomatoes and basil with pasta

  • stephlinde  on  December 18, 2013

    Sharp cheddar, gorgonzola, or goat cheese in winter, ricotta in summer.

  • hwbookworm  on  December 19, 2013

    Cheddar, basic but so good!

  • smtucker  on  December 19, 2013

    I am a New England gal, and have to go with Vermont Aged cheddar.

  • matag  on  December 19, 2013

    Just got some Brie with truffles .

  • prpost  on  December 19, 2013

    I like to use cheddar and gruyere. I'd love to see a good match for gouda.

  • dmkxr9  on  December 19, 2013

    smoked gouda

  • pwsnook  on  December 19, 2013

    Silver Palate Good Times has a winter-time pasta recipe that I love. It uses St. Andre's, triple creme cheese with walnuts and Parma ham.

  • zarprey  on  December 19, 2013

    parmesan is a classic

  • kellyscookbooks  on  December 19, 2013

    a very sharp cheddar

  • cambridgecook  on  December 19, 2013

    Fontina

  • Moniquelfp  on  December 19, 2013

    my girls love elbows with cheddar and plain old american cheese…..makes it creamy and smooth

  • HannahLister  on  December 19, 2013

    My first choice is cheddar a good sharp strong one, but I do like the combinations of Parmesan, Mozzarella and cheddar in a tomato pasta.

  • hippiebiologist  on  December 19, 2013

    Given that I work for a goat dairy, I usually end up pairing all sorts of goat cheeses with pasta — usually some variety of chèvre, but occasionally a goat gouda. I also would love to see some sheep's cheese pairings.

  • lmalter  on  December 19, 2013

    Marscapone (with mushrooms)

  • Cali01  on  December 19, 2013

    A really good cheddar .

  • JamieK  on  December 19, 2013

    I like sharp cheddars and gruyére

  • maiphoang  on  December 19, 2013

    I love the combo of sharp cheddar and parmesan reggiano.

  • Nsteinen  on  December 19, 2013

    Really sharp cheddar.

  • colevb6  on  December 19, 2013

    Finely grated pecorino romano

  • CRT  on  December 19, 2013

    P. Reggiano but for Mac & Cheese I sort of follow Deborah Madison's recipe in "The Savory Way," using whatever strongly flavored melting cheese I have on hand and ALWAYS including the fresh mozzarella layer in the middle. It's decadent but it makes it special occasion fare.

  • pokarekare  on  December 19, 2013

    A good cheddar cheese, mainly because my children preferred it to "parsimonious" cheese and now my grandchildren do too. Of course I add parmesan and its friends foy myself! 😉

  • Brandeemk  on  December 19, 2013

    I love small farm smoked goat cheese on pasta with roasted veggies, grilled steak bits and if they are in season chanterelles. In my area we have a lovely farm that smokes rounds of goat cheese and wraps them in bourbon spritzed maple leaves.

  • SLane  on  December 19, 2013

    I really like to use a sharp cheddar but also think that Gruyere goes really well with pasta.

  • Beckiemas  on  December 19, 2013

    Pecorino! It's softer than Parmesan, but still has a beautiful bite. We won't cook pasta without some on hand 🙂

  • lonestarlass  on  December 19, 2013

    I'd like to try a combo of smoked gouda and cheddar for mac and cheese.

  • Clove  on  December 19, 2013

    I don't know which to choose. They all go so well. Interested to find out new combos.

  • patsylu  on  December 19, 2013

    So many choices. Gonna go with smoked mozzarella.

  • JanScholl  on  December 20, 2013

    I am not a big cheese eater because of rennet issues but when I do come across some without, I love to experiment. I love a smoky gouda or a low fat feta on pizza, as an example. And the gouda cubes and tossed in noodles with basil and roasted red peppers is light and refreshing.

  • Lhotse  on  December 21, 2013

    Bit partial to goat cheese or buffalo mozzarella (and broad beans, fresh peas and mint! Yum!)

  • RLiebes  on  December 22, 2013

    Manchego. Love that cheese!

  • stargirl  on  December 23, 2013

    All of them! But I'd really like to find a classic cheddar recipe that I love. I've tried and bunch and never been wowed by any of them.

  • kmw0919  on  December 23, 2013

    All cheese is good cheese, but I love pepper jack with my pasta!

  • RuthGo  on  December 23, 2013

    I like the old reliables, mozzarella or cheddar.

  • southerncooker  on  December 24, 2013

    I like trying different kinds of cheese with pasta. Some of favorites are cheddar, goat cheese, mozzarella and American.

  • crandall57  on  December 26, 2013

    Gogonzola on fettuccine with spinach, peas and bacon. Or Fontina with mushrooms and cream over shells.

  • Diabolical_DrZ  on  December 26, 2013

    Parmigiano reggiano makes everything better

  • FunkyViriditas  on  December 28, 2013

    Although I love Gruyere, I'd like to try cojita on pasta.

  • bellaluna221  on  December 29, 2013

    I'm a purist when it comes to mac 'n cheese: extra sharp cheddar cheese, just like my mom used to make! 🙂

  • cpauldin  on  December 29, 2013

    Nothing beats fresh mozzarella and basil with pasta!

  • AlliFradgley  on  December 30, 2013

    Parmesan – I adore Parmesan. Anytime I cook pasta, whatever the sauce, I have to have Parmesan to sprinkle over and not that nasty tub stuff but the real stuff.

  • RobinCR  on  December 31, 2013

    Is there a cheese that does not pair with pasta? I've yet to find it.

  • sashal  on  January 1, 2014

    blue cheese! yum.

  • grumpybear  on  January 1, 2014

    Fresh mozzarella. Especially with garden-fresh tomatoes and basil, and the mozzarella gets mixed with the pasta when it is still steaming hot. It gets all stretchy and perfect.

  • ean  on  January 1, 2014

    Smoked gouda

  • infotrop  on  January 2, 2014

    I love gorgonzola and walnuts with pasta.

  • rahiscock  on  January 3, 2014

    Can't go past a really good, sharp and bitey aged parmesan. It is made for pasta!

  • earthnfire  on  January 4, 2014

    manchego

  • ShelleLisa  on  January 4, 2014

    sharp cheddar

  • Julia  on  January 5, 2014

    Gruyere, Fontina, Gouda, Parmesan, And good old cream cheese.

  • maisie_grn  on  January 8, 2014

    goat cheese mixed in the pasta with a sqeeze of lemon juice makes such a wonder cheesy sauce.

  • Zosia  on  January 8, 2014

    sharp cheddar

  • PatriciaAnn  on  January 9, 2014

    Fontina with mushrooms and carmelized onions.

  • Jane  on  January 10, 2014

    This contest is now closed. The 3 lucky winners, selected by random number generator, are pwsnook, ean, and Sally.

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