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!