Mac and Cheese with Goat Cheese and Champagne

It's wonderfully cheesy and tangy. Goat cheese and wine make this extra special.

Mac and Cheese with Goat Cheese and Champagne

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    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


    Prep: 10 min Total: 30 min (Quick)
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    • 1

      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.

    • 2

      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.

    • 3

      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.

    • 4

      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.

    • 5

      Add the goat cheese and stir until melted. Add the gruyere and parmesan and stir until melted.

    • 6

      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.

    • 7

      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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