goat cheese mac & cheese

prep time:  tbd
cook time:  tbd
servings:  6

3 tablespoons butter
3 tablespoons flour
1 1/2 cups half and half
3/4 cup heavy cream
1 1/2 tablespoons white wine
1 1/4 cup fresh goat cheese
1/2 cup garlic-herb boursin cheese
1 1/2 teaspoons salt
1/8 teaspoon pepper
2/3 box cavatappi pasta

1.  in a medium saucepan set over medium heat, melt the butter.  add the flour to make a roux and cook for 1 minute.

2.  add half and half, heavy cream, white wine, salt and pepper.  stir to combine and bring to a high simmer.  cook the mixture on low for 10 minutes to thicken.  set aside to cool for 5 minutes.

3.  put the cream mixture into a blender and add the goat and boursin cheeses and tobasco.  blend for 10 seconds on low speed until smooth.

4.  strain the cheese sauce through a mesh strainer back into the saucepan and set aside to cool.

5.  bring a pot of salted water to a boil.  add the pasta and cook until al dente, about 8 - 9 minutes.  strain the pasta and add it to the cheese sauce.  turn the heat to medium-low and warm the macaroni and cheese until heated through, about 2 minutes.  season with more salt if necessary.  finish with a touch of cracked pepper.

- erins food files

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