Sunday, July 18, 2010
We eat macaroni and cheese very rarely due to Sam's food sensitivities. When we do, I use rice macaroni and goat cheese for the focal point of the recipe. We absolutely *love* this dish. This is how I make it.
Mac and Goat Cheese Recipe
1-1/2 cups dry macaroni (I use brown rice macaroni)
1 tbsp olive oil
1/4 cup Chavrie goat cheese (a silky soft, spreadable goat cheese)
1/4 cup shredded parmesan cheese (fresh)
Salt and pepper to taste
Start a medium pot of water on High heat to boil for the macaroni. When boiling, add the macaroni and a dash of salt, and follow the package's cooking instructions. When the pasta is done, drain it and add it back to the medium pot for cooking the macaroni and goat cheese.
In the medium pot that the cooked macaroni is in, over low heat, add the tbsp of olive oil, the Chevre goat cheeese, and the parmesan cheese. Add salt and pepper to taste. Stir with a spoon for 1 or 2 minutes over low heat until the cheese is melted and incorporated into the pasta. Serves 4 as a side dish.