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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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