Preparation time:45 minutes
Serves:20( 1 serving spoon)
3.5 oz goat crottin cheese
.5lb aged goat chevre cheese
0.3 oz cojita
2 oz parmesan
1lb medium cheddar
6 tablespoon butter
6 tablespoons all purpose flour
2 cups full fat milk(warm)
2 cups chicken/vegetable broth(warm)
23 oz elbow macaroni(653 gms)
3 teaspoons black pepper powder(adjust to your taste)
salt to taste
1.Take the butter and flour in a pan and start mixing it while the butter melts on a medium flame.Mix well to combine.
2.Slowly add the milk while stirring continuously until combined.Add the broth and combine well.
3.In a separate stockpot heat water and boil, add the macaroni and cook al-dente as on the box/package.
4.Meanwhile, add all the cheeses, rosemary and salt and pepper and combine well.
5.Drain the pasta and add it to the cheese sauce, combine and let cook for 2-3 minutes so the flavors incorporate and turn off the stove.Serve Hot.
6.You can also put the mac and cheese in a baking pan and sprinkle extra cheese on top and sprinkle parmesan+breadcrumbs on top and bake in a 375 F for 20-25 minutes until the top layer is crispy.
Mac and Cheese has to be served hot.
You can add other fun stuff like chicken, sundried tomatoes, mushrooms, capers,truffle oil, herbs like sage etc for more flavor.
Add the rosemary towards the end, overcooking it can cause bitterness.
Make sure there are no lumps in your flour butter mixture before adding the milk and cheeses, if you have lumps strain it through a sieve and then add the cheeses.
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