Mac & Chèvre

Mac & Chèvre

Here is a new twist of traditional Mac & Cheese. I’ve used chèvre instead of cheddar for a delicious French style dish. Change up your weeknight menu with my Mac & Chèvre.

INGREDIENTS

8 Ounces Macaroni or Cavatappi

8 Ounces Diced Chèvre

1 1/2 Tablespoon Butter

1 1/2 Tablespoons Unbleached Flour

3/4 Cup Whole Milk

1/2 Cup Heavy Cream

Dash of Hot Sauce

1/2 Teaspoon Kosher Salt

1/4 Teaspoon Freshly Ground Pepper

1/4 Cup Chopped Chives (Optional)

Prepare pasta according to package directions. Drain and reserve. Cut cheese into chunks (make sure to remove any rind). In a large-size sauté pan, melt butter over a medium-high heat and stir in flour until combined. Gradually add milk and cream. Whisk until mixture is smooth for about 2 to 3 minutes. Reduce heat to low, and add cheese, hot sauce, kosher salt, pepper, and chives, stirring until cheese melts. Remove from heat. Stir in pasta. Transfer to serving bowl and serve warm. Serves 4