Macaroni with Sundried Tomato Basil goat cheese


1 lb of spiral or elbow pasta

5 tbsp unsalted butter

6 tbsp flour

2 tsp dry mustard

5 cups goat milk (can substitute with cow milk)

8 ounces cheddar cheese

8 ounces sundried tomato basil chevre

Cook pasta until just tender. Drain.

In a pan melt butter over medium heat until it foams. Add flour and mustard and whisk until combined and then for additional minute. Slowly add the milk while whisking all the ingredients. Bring this mixture to a boil. Decrease heat to medium, whisking occasionally. Simmer until the mixture thickens. Take the mixture off the heat and add both cheeses stirring until melted.

Add this mixture to the pasta and cook for about five minutes over medium heat.Pour mixture into a 13X9 baking dish. Sprinkle with bread crumbs. Broil until golden brown. About five minutes.Garnish with fresh basil leaves.

Variation: Macaroni and Cheese with Pesto and Fresh Chevre

Replace sundried tomato basil chevre with 4 oz plain chevre and 4 oz pesto

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