Thursday, August 25, 2011

Mac n' Goat Cheese Recipe

We had some goat cheese left over from the Mango & Goat Cheese Quesadillas.  I had lots of visions for how to use the leftovers, but they were all too typical for what I was in the mood for; in a salad, over some scrambled eggs, or with some crackers.  I wanted to get creative and try something new, so I came up with this Mac n’ Goat Cheese recipe. Genius! I love when I can get my creative mind churning in the kitchen to come up with a fun new recipe. 

This mac n’ cheese is creamy deliciousness with a tangy twist from the goat cheese.  This dish definitely tastes as good as it looks.  So jump right in because you are going to love it. 

Mac n’ Goat Cheese Recipe
Serves 2-3

2 tablespoons butter or margarine
2 tablespoons flour
1/2 cup milk
4 ounces goat cheese
1/4 chopped green onion
1/2 lb. mini pasta (mini shells or elbows)

First, bring 3 quarts of water {seasoned with salt} to a boil.  Once at a rolling boil, add your pasta and cook until al dente. 

In the meantime, start to make your cheese sauce while the water is boiling.  The start of this cheese sauce is a simple roux of butter and flour.  Add butter into a pan over medium heat and melt.  Once the butter is melted and turns frothy, whisk in the flour slowly.  The butter will absorb the flour and create a thick paste.  Once a thick paste is formed, slowly whisk in the milk.  Over time, your roux will melt into the milk and begin to thicken the sauce.  Whisk in goat cheese until melted.  Season with salt and pepper.  

When the pasta is al dente, strain and move to a serving bowl.  Pour the cheese sauce over the pasta and add the green onion.  Stir well to coat all of the pasta with the cheese sauce.


1 comment:

  1. This sounds delicious! I love the bowl too, very pretty.


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