Mac and Cheese with Goat Cheese and Champagne

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

Ingredients

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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