For this macaroni and cheese, I’m using a combination of goat’s cheese, cream cheese and parmesan cheese to make a warming and creamy dinner. The garlic and basil work well together to give it a bit more flavor without taking away from the cheese. I’d been craving goat’s cheese again and this gave me my fix.
2 1/2 cups cooked small gluten free elbow pasta
1/2 medium white onion, diced
2 tablespoons extra virgin olive oil
4 ounces plain goat’s cheese
4 ounces cream cheese, cubed
1/2 cup milk
2 tablespoons dried basil
1 garic clove, minced
3 tablespoons gluten free bread crumbs
1/4 cup fresh shredded parmesan
salt and pepper, to taste
Preheat the oven to 350F and in a large skillet over medium heat cook the onions and garlic in the olive oil for about 5 minutes until starting to turn transparent. Add the milk, goat’s cheese and cream cheese (cubing the cream cheese will help it melt faster). Next turn the heat to low and add the basil and a bit of pepper. Drain the water from the noodles and stir them in the cheese mixture just enough to cover them.
Place the noodles and cheese into a 9×9 pan and top with the bread crumbs and grated parmesan cheese. Cook in the oven for about 15 minutes, until lightly browned and cheese is melted. Serves 4. Enjoy!
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