WARNING: If you are worried at all about your weight or your intake of fat and calories per day, do not continue reading this post. I say do not continue because once you start, you are going to find yourself thinking about this recipe and sooner or later you WILL make it!! And once you make it, you'll want to make it nightly!
You have been warned.
I found this little gem of a recipe on One Perfect Bite. I have raved about Mary's site before and this time is no exception. Mary can take something that I don't even like (like her blue cheese dip) and make it into something that makes my mouth water! I love the excitement of clicking on her site and seeing what she has in store for us next! When I saw her post for this Goat Herder's Mac 'N' Cheese, I knew it was yet another mac & cheese recipe I was going to have to try. I mean goat cheese....mmmmmmm...you know it's just going to be decadent and amazingly good! Now Mary uses 3 cups goat's milk in her recipe and I used about 2 cups of evaporated goats milk...I don't know how much of a difference that makes, but the evaporated kind was all I could find....either way, this turned out amazingly well and I will be making it again......SOON!!!
Goat Herder's Mac and Cheese
Slightly adapted from One Perfect Bite
2 cups evaporated goats milk
1/2 teaspoon salt
1/4 teaspoon pepper
2 Tablespoons butter
2 Tablespoons flour (all purpose)
1 Tablespoon lemon juice
1 jalapeno pepper, seeded and finely diced
1 Roma tomato, seeded and finely diced
4 oz crumbled goat cheese
8 oz elbow macaroni
Cook pasta according to package directions. Drain.
In a saucepan, combine the butter and flour. Whisk until a roux forms. Slowly whisk in the goats milk and bring to a simmer. Let simmer until sauce thickens. Add the lemon juice, jalapeno, tomato, and goat cheese and stir until cheese melts and sauce becomes smooth. Add the pasta and cook until warmed through. Check for seasoning....and enjoy!!