That long awaited Mac and Cheese...

Well, as you can guess I haven't posted for a while. I came down with the flu and Asthma at the same time. I had a rough few weeks and am still coughing, but mostly over it. So now to the recipe...

Ultra Creamy Mac and

Ingredients:

1 package of pasta of choice (I love Rotini best) Cooked and drained

1 large Vidalia or Sweet Onion, Chopped

1 TBSP Goat Butter

1/2 lb Manchego Cheese, Grated

1/2 lb Goat Gouda, Grated

1 3 oz pkg Chevre (with Pepadew if you can find it)

2 oz Goat Butter

1/4 cup flour (I like unbleached but I have used Rice flour too)

2 cups Goat Milk (Meyenburg now has a 2% for the weight concious)

(Alternately, when out of milk I have used chicken stock which makes the flavor very rich)

1/2 Cup Manchego & Goat Gouda shredded together

Preheat oven to 350 degrees.

(Optional, you can add veggies, diced chicken, shrimp or stew meat to this to make it a full meal.)

First I put the pasta in boiling water and cook until it is Aldente, drain, toss with a bit of olive oil and put into a deep casserole that I presprayed with cooking spray. Set aside.

In a large skillet I melt 1 Tbsp Goat Butter and add the chopped onion. Saute slowly to carmelize the onions. Once Carmelized, add to pasta and stir.

In a medium saucepan heat the 2 Tbsp Goat Butter and Chevre til melted and add the flour whisking rapidly to blend quickly and allow to come to light boil. Slowly add the 2 cups of Goat Milk (Or Stock) whisking continuously and let heat back to a light boil as this begins to thicken up again. Start stirring in the grated cheeses and continue to stir until everything is melted and smooth.

**At this point, if I am going to add veggies or meat I do now. I like peas with white meat of chicken. But I have used broccoli too. The fanciest I made was with Fresh Asparagras lightly steamed and chopped up and Shrimp.

Pour the cheese sauce over the pasta and onions and stir well to blend together. Cover the top with the final 1/2 cup of cheese. Put the casserole into the oven and cook for 20 minutes or until the top has gotten lightly golden. Remove and let sit for at least 20 minutes before cutting into the casserole. This lets the cheese sauce to set up and when you cut in all the cheese won't run out.

serves 6-8

Side Note: If you need to make this in advance for a dinner, I suggest making the sauce ahead of time. Don't add it to the pasta until the day of the dinner and baking then. Pasta will keep absorbing liquid and cause your creamy Mac and Cheese to be just a lot of Pasta Glue that is a bit dry.