It’s hard to believe that we’re already in February. I don’t know about you, but I’ve had quite the crazy start to the new year.
It’s been hard to keep up with posting here, but when I found a spare moment (on Superbowl Sunday), I cooked up a batch of the ultimate comfort food: mac n’ cheese. This is a new take on the traditional macaroni and cheese made with cheddar cheese, I used Parmesan and goat cheese instead.
In fact, the sauce is based off of the one used in this eggplant and artichoke white lasagna. I hope you enjoy it as much as our Superbowl party did!
Macaroni and Goat Cheese (serves 6)
3 cups pasta shells (or macaroni)
2 cloves garlic, finely chopped
4 green onions, diced
1 tablespoon unsalted butter
1 tablespoon, plus 2 tablespoons all-purpose flour, divided
2 cups reduced fat milk
1/2 cup grated parmigiano-reggiano cheese
1/2 cup goat cheese
Salt and pepper to taste
1. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add garlic, green onions and cook, stirring occasionally, until golden, 3 to 4 minutes. Set green onions aside.
2. Cook pasta shells according to directions on package, then drain and set aside.
3. For the sauce, melt butter in a medium saucepan over medium heat. Whisk in flour while stirring constantly, for 30 seconds. Then slowly add in milk until combined well. Reduce heat to medium low and let the mixture simmer until it thickens, stirring occasionally (about 4 to 5 minutes). If the mixture isn’t quite thick enough, sprinkle in some more flour and mix until the sauce reaches a consistency that you like.
4. Remove the saucepan from the heat and add the parmigiano-reggiano cheese, cup goat cheese, salt and pepper to taste and green onions. Stir until cheese melts, then stir in pasta shells.
5. Serve and enjoy!