Melt: The Art of Macaroni & Cheese

Stephanie Stiavetti, author of "Melt: The Art of Macaroni and Cheese" shared how her new cookbook reinvents the American classic, macaroni and cheese, with gourmet ingredients, handcrafted artisan cheeses, and unique flavor combinations.

Today, Stephanie shared her recipe for

Drunken Goat with Edamame, Fennel and Rotini


10 ounces rotini

10 ounces Drunken Goat, rind intact, cut into 1 inch cubes

5 tablespoons lemon juice

1 cup fresh-shelled edamame

1/4 pound fennel bulb, sliced paper thin (about 1 1/2 cups sliced)

4 tablespoons fresh mint, cut into chiffonade

3 tablespoons chopped fennel fronds

3 tablespoons EVOO

Zest of 1 medium lemon

Sea salt

Freshly ground pepper


1. Cook the pasta in salted boiling water until al dente. Drain through colander and wash with cold water to cool. Drain the excess water.

2. Toss all the ingredients together in a bowl. Adjust seasonings to taste.




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