Cambozola Pasta - Testing

http://lamouffettegourmande.blogspot.com/2022/06/garlic-pasta-boiled-in-its-own-sauce.html

https://www.happyveggiekitchen.com/blue-brie-spinach-mac-and-cheese/

I'm Frankensteining two recipes, one of my own with a very similar one for a stovetop mac and cheese using Cambozola cheese. Would it make sense to have an option of popping it in the oven with a topping of breadcrumbs? The instructions have been combined but the ingredients list has not, my ingredients first, the Frankensteined recipe second.

1 - Ok, this was pretty good! I didn't have any greens to add so I'm keeping this in the testing phase. It is very, very rich, so I'm changing the portion size from 2 servings to 4 servings. I didn't add the greens (because it was raining and got dark before I made it and I didn't wanna). 

2 - I added the greens and increased the pasta by 4 oz. The former was a nice but not necessary addition, and the latter reduced the goo by too much.

Servings: 4
2 Tbsps (1oz/28gr) butter 
2 cloves garlic (8gr), minced 
1 cup mild broth such as chicken 
2 1/2 cups milk, or more, as needed 
2 cups (8 oz/200g) uncooked chunky pasta such as penne 
Salt and pepper, to taste
1 oz (28g) Parmesan cheese, grated, + 1 oz (28g) for garnishing 

170 g (6 oz) blue brie (cambozola), or a mix of brie and blue cheese, roughly chopped

2 handfuls fresh baby spinach or chard with the ribs removed
2 Tbsps. fresh parsley leaves, chopped 

1. Have your broth (or milk, not sure which I'll choose) at the ready to stop the browning of the garlic.
2. Melt the butter in a large skillet over medium heat. Just as the butter melts, put in the garlic. This next part is really quick, just a minute or so. Add the garlic and cook, stirring frequently, until fragrant and just starting to lightly brown.
3. Immediately stir in the broth, milk and pasta (OR just milk and pasta, depending on what I choose). Season with salt and pepper, to taste.
4. Bring to a boil and reduce to a simmer, stirring frequently, until the pasta is cooked through, about 18 to 20 minutes. You may need to add more milk depending on how thick your macaroni is.
5. Stir in the Cambozola. 
6. If the mixture is too thick, add more milk as needed until the desired consistency is obtained.
7. Finally, add the spinach or chard and stir in until just wilted. Serve immediately, garnished with parsley.
8. OPTION: To make a gratin, melt 2 Tbsps. of butter in a hot pan and mix in ¾ cups (75g) panko breadcrumbs, stirring until evenly combined, and sprinkle on top of the pasta. Set the oven to Broil and broil until breadcrumbs start to brown.