Cumberland gap 

 

Mac N' Cheese

Ingredients

  • 4 Tbl Butter
  • 4 Tbl Flour
  • 1 Tspn Dijon Mustard
  • 2 cups Milk
  • 8 oz Goat Cheese
  • 1/2 cup Pecorino and a little extra for on top
  • 12 oz Pasta

Bread Crumbs

  • 2-3 slices of Bread- toasted
  • 1 tspn Oregano
  • 1 tspn Basil
  • 1 tspn Thyme
  • 1 tspn Sage
  • 1/2 tspn Salt
  • 1/2 tspn Pepper

Cook pasta and drain. In a food processor add all the ingredients for bread crumbs and run it until everything is combined. Melt butter in a sauce pan, then add the flour. It should bubble a bit so keep stirring it and add mustard. After about a minute add the milk and let it thicken. Add the cheese in slowly and let it melt. Mix the pasta and cheese sauce and put it in an oven safe dish or skillet. Sprinkle the bread crumbs and then the little extra pecorino on top. Bake for 15 minutes at 375. 

Arkansas State Banjo Competition

I had the honor of being on of the judges at the Arkansas State Banjo Competition. The prize was a beautiful banjo built by my father Scott Pool. I'm so grateful to have learned so much from him over the years and proud to have the first banjo he built as my own person instrument. I love going back to home to Mountain View and seeing old friends and playing music on the square. If you ever get the chance stop in the Mountain View Music Store and say hello to my family!