If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Who says you need cheddar to make mac & cheese – cuz we certainly don’t. In an attempt to use up some leftover crumbled goat cheese, we create a super delicious mac that hopefully you’ll love – cuz we certainly did. Serves 4
Ingredients
1/2 lb Macaroni
3 tablespoons butter
1/4 cup All purpose flour
3 cups milk
1 cup crumbly goat cheese, not the log type (keep few crumbles for topping)
Good pinch Kosher salt
1/4 - 1/2 teaspoon fresh black pepper
1/8 teaspoon cayenne pepper
1/2 small bag spinach
3 tablespoons breadcrumbs
Directions
Preheat oven 350
In medium pan on low/medium heat, melt butter (don’t let it color), add flour, mix well to make a roux, continuously whisk in milk gradually
Add goat cheese to sauce, add black pepper and cayenne pepper
Boil large pot salted water, cook until "al dente", for the last minute add the spinach, stir, then drain
Stir cooked pasta and spinach to sauce, decant into 8x8 casserole dish or deep cast iron skillet like me
Top with bread crumbs and remaining goat cheese crumbles, cook for 35 minutes and eat!
