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🍕Recipes
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Mac & Cheese
Ingredients
- 16 ounces elbow macaroni
- 4 tablespoons butter
- ½ cup all-purpose flour
- 1 quart goat milk, warmed
- 8 ounces shredded cheddar gruyère cheese
- 8 ounces goat cheese
- 1 tablespoon dijon mustard
- ¼ teaspoon nutmeg
- salt and pepper, to taste
Instructions
- Bring a large pot of water to a boil over high heat and cook macaroni according to instructions on the box for al a dente. Drain well.
- In the same pot, melt the butter on medium heat and stir in the flour. Mix with a wire whisk until it becomes a paste and slowly add the milk. Cook on low heat for a few minutes while stirring until thickened.
- Remove sauce from heat and slowly add the cheese, dijon and nutmeg. Mix well until the sauce is smooth.
- Stir in the pasta and mix until hot and well combined. You can cook on low heat if you need it to thicken a bit more, or add a few spoons of milk if it’s too thick.
- Season with salt and pepper to taste if necessary.
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