Although I have shared similar recipes in the past, this one is slightly different and would actually make a great Alfredo sauce, too. Once again, I needed to use up items that were close to their expiration date. These items were Trader Joe’s creamy goat cheese and a small Trader Joe’s goat cheese log. I also had a half a can of lite coconut milk I needed to use.
As I did with my “recipe” the other day, I am going to share with you how I made it and then you can use a similar procedure to make it work for you and the ingredients you have. I really think that’s what cooking should be about – learning the method and then making it work for what you have in your kitchen at the time.
The ingredients I used were:
half a box of Jovial organic brown rice elbow pasta, Otto’s Cassava flour, goat butter, lite coconut milk, Trader Joe’s creamy goat cheese, Trader Joe’s goat cheese log, one large head of steamed broccoli .
This is what I did:
· In a medium pot cook the elbows (or other pasta) according to the directions. Drain and set aside.
· In the same pot melt a tablespoon or so of goat butter. Add the flour and mix until it becomes paste-like.
· Add in the coconut milk and bring almost to a boil and then lower the heat to just about a simmer.
· Add in the goat cheese log and stir until almost smooth.
· Then add in the creamy goat cheese, and again stir until smooth.
· Once the cheese mixture is to the desired consistency, gently fold in the macaroni, followed by the broccoli.
· I like to add some crushed red pepper and a little bit of sea salt.
· Serve warm or put in containers and enjoy at a later date. This also freezes very well.
The fundamental difference between how I made this compared to other mac n cheeses is that it doesn’t have any shredded cheese. Which, is why I think it would make a good alfredo sauce.
All of the ingredients I used were specific for my food sensitivities, but you could obviously substitute regular flour, cheese and pasta.