Ingredients:
1 container Chèvre goat cheese
2 Tablespoons grass-fed butter
2 Tablespoons organic all-purpose flour
1 Cup whole milk
Parmesan cheese
Romano cheese
1 Cup Mozzarella cheese
Organic crackers crushed
Salt & Pepper to taste
1 Container elbow pasta
Direction:
In a medium size, saucepan over medium heat melt butter once melted add flour and mix until well combined. Add milk and whisk, follow milk with the Chèvre goat cheese. Whisk until cheese has broken down. Add salt and pepper to taste.
Meanwhile, boil pasta according to the package. When done drain and pour into a casserole dish or oven-safe pan.
Pour the sauce over the top of the pasta and stir until all the pasta is coated. Top with mozzarella cheese. Grate Parmesan and Romano cheeses over the top of the Mozzarella cheese, on top of the cheese, add the crackers.
Place macaroni and cheese casserole in the 350F oven until cheese melts (10 minutes give or take). Serve hot.
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Macaroni and Cheese Casserole
Ingredients
- 1 container Chèvre goat cheese
- 2 Tablespoons grass-fed butter
- 2 Tablespoons organic all-purpose flour
- 1 Cup whole milk
- Parmesan cheese
- Romano cheese
- 1 Cup Mozzarella cheese
- Organic crackers crushed
- Salt & Pepper to taste
- 1 Container elbow pasta
Instructions
- In a medium size, saucepan over medium heat melt butter once melted add flour and mix until well combined. Add milk and whisk, follow milk with the Chèvre goat cheese. Whisk until cheese has broken down. Add salt and pepper to taste.
- Meanwhile, boil pasta according to the package. When done drain and pour into a casserole dish or oven-safe pan.
- Pour the sauce over the top of the pasta and stir until all the pasta is coated. Top with mozzarella cheese. Grate Parmesan and Romano cheeses over the top of the Mozzarella cheese, on top of the cheese, add the crackers.
- Place macaroni and cheese casserole in the 350F oven until cheese melts (10 minutes give or take). Serve hot.
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