I have a confession to make. I’m not a real big fan of macaroni and cheese. I don’t hate it, but it’s definitely not my favorite. My green-eyed Irish guy loves it so I make it for him. The grandchildren love it and would pretty much eat it 3 times a day, 7 days a week. To quote Muriel from Courage the Cowardly Dog, “Too much macaroni. Too much cheese. Too much macaroni and cheese.” For a laugh, watch it here. But this is not the run of the mill mac and cheese. It starts with a simple white sauce to which a little shallot, garlic and nutmeg are added. With the addition of goat cheese, it’s definitely not a simple cheese sauce. Using shell pasta ensures that delicious sauce will pool up and that’s one puddle you’ll want to jump in spoon first. Get in mah belly!
Goat Cheese Mac and Cheese with Broccoli
8 oz. medium shell pasta
1 cup broccoli, cut into small florets
2 Tbs. unsalted butter
2 Tbs. flour
1 Tbs. shallot, finely minced
1/2 tsp. finely minced garlic
1 1/2 – 2 cups milk
1/2 tsp. salt
1/2 tsp. pepper
6 oz. goat cheese
In a medium sized sauce pan, cook pasta according to package directions in salted water with a splash of olive oil added. While pasta is cooking, add the broccoli and cook for 3-4 minutes. It should float on top. Remove with a slotted spoon. Continue cooking pasta per directed and drain.
Using the same pan, melt the butter on medium heat. Add the shallots and garlic. Cook for a minute or two. Add the flour. Cook this for a minute or two. Add the milk. Cook and stir until it begins to thicken. Add the salt, pepper, nutmeg and goat cheese. Stir until the cheese is melted and smooth. Taste to see if seasonings need adjusting. Remove from heat and add the cooked pasta and broccoli. Stir to evenly distribute the sauce. Enjoy!
Wishing you love, laughter and cake,