Macaroni and cheese is a classic comfort food. Recently, we’ve come across goat gouda, which is an amazing hard cheese from the Netherlands with a sweet, caramelly butterscotch flavor. Great as a snack, even better in mac & cheese.
- 8 oz penne rigati or other short, tubular pasta of your choice
- 3 Tbs butter
- 3 Tbs flour
- 1/2 Cup milk
- dash salt
- few grinds of white pepper
- 4 oz goat Gouda, grated
Cook pasta until al dente. Meanwhile, make a classic bechamel sauce: melt butter in a 2 qt saucepan over medium heat. Stir in flour to form a roux, then stir in milk, salt, and pepper and cook until it starts to thicken. Add cheese and stir until melted and smooth. Add drained pasta and stir until well-coated.