Macaroni and cheese is a classic comfort food. Recently, we’ve come across goat gouda, which is an amazing hard cheese from the Netherlands with a sweet, caramelly butterscotch flavor.  Great as a snack, even better in mac & cheese.

  • 8 oz penne rigati or other short, tubular pasta of your choice
  • 3 Tbs butter
  • 3 Tbs flour
  • 1/2 Cup milk
  • dash salt
  • few grinds of white pepper
  • 4  oz goat Gouda, grated

Cook pasta until al dente. Meanwhile, make a classic bechamel sauce: melt butter in a 2 qt saucepan over medium heat. Stir in flour to form a roux, then stir in milk, salt, and pepper and cook until it starts to thicken. Add cheese and stir until melted and smooth. Add drained pasta and stir until well-coated.

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