Mac & Double Chèvre with Tomme & Fresh Goat Cheese
Makes 4 servings.
- 8 oz. pasta, such as macaroni or cavatappi
- 4 oz. French goat Tomme
- 4 oz. French fresh goat cheese log
- 1-1/2 Tbsp. butter
- 1-1/2 Tbsp. flour
- 3/4 c. whole milk
- 1/2 c. heavy cream
- 1 dash hot sauce
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/4 c. chopped chives
Prepare pasta according to package directions. Drain and reserve. Remove rind from Tomme and cut both cheeses into chunks. In large sauté pan, melt butter over medium-high heat and stir in flour until combined. Gradually add milk and cream, whisking until mixture is smooth and has thickened, about 2 to 3 minutes. Reduce heat to low, and add cheese, hot sauce, salt, pepper and chives, stirring until cheese melts. Remove from heat, stir in pasta, and serve.
Find this recipe and more at GoatCheesesOfFrance.com!