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Macaroni with Goat Cheese

Contributed by: Melinda

Dressed up Mac & Cheese

12 oz dry pasta cooked
4-6 oz Silver Goat fresh goat cheese (can substitute any Chevre)
fresh basil
2 tbl flour
2 tbl soy margarine
2 1/2 - 3 cups vegetable broth
Salt and pepper
  • Cook pasta in boiling water until just barely done.
  • In a sauce pan, melt margarine over medium heat.
  • When margarine foams, add flour and stir until very well blended.
  • Add a small amount of broth and whisk until no lumps remain.
  • Continue adding broth and whisking briskly to keep from lumping, until all broth is incorporated.
  • Heat sauce until it is thickened and season with salt & pepper.
  • Add 3/4 of the goat cheese and stir until melted
  • In a large bowl, combine past with sauce
  • Stir in remaining cheese in 1/2 inch chunks and basil torn into small pieces or chiffonade
  • Pour into a greased baking dish, cover and place into a 350 oven for approximately 25 minutes or until heated through.

    Use as much basil as you like. The cheese will help thicken the sauce so if you prefer a saucy dish, use more broth.

    Questions about this recipe?

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