It's wonderfully cheesy and tangy. Goat cheese and wine make this extra special.
|1 lb elbow or ziti macaroni||1/2 c goat cheese|
|1 t olive oil||1/2 c gruyer cheese, grated|
|1 medium onion, diced||1/4 c parmesan cheese, grated|
|5 clv garlic, crushed||1/2 c heavy cream|
|2 T all purpose flour||1/4 t freshly grated nutmeg|
|2 T butter||10 cherry tomatoes, chopped|
|1/2 c champagne or white wine||to taste pn salt and pepper|
|2 c chicken stock or broth||7 basil leaves, chiffinade|
Bring a pot of salted water to boil for the macaroni. When the water boils, add the macaroni and cook for 7 minutes, or per package directions.
As the water is coming to a boil, add the olive oil to a medium sauce pan on medium heat. Add the onion and cook until translucent. Add the garlic. Add the butter, adjusting the heat to prevent the butter from burning.
When butter is melted, add the flour and stir - this will create a paste (a roux) that will thicken the cheese sauce. Cook the paste for about one minute, stirring to prevent it from turning brown or burning.
Add the wine and stir - this will loosen and thin the roux. Slowly add chicken stock a little at a time, stirring to incorporate thinning the roux and turning it into a sauce. The consistency of the sauce should be like a thick gravy.
Add the goat cheese and stir until melted. Add the gruyere and parmesan and stir until melted.
Add the cream and nutmeg. Taste for salt and pepper and add as needed. If the cheese sauce is too thick, thin out with more wine or chicken stock.
Drain the macaroni well, and add to the cheese sauce, stirring to coat the macaroni. Add the tomatoes and basil, stir to incorporate. Serve immediately.
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