That’s all I have to say about this recipe.
Mac and cheese was a staple in my diet when I was younger. I mean the kraft kind, not the homemade kind. We used to go through probably 20 boxes of it a month, and when the noodles began to get bigger, so did my eyes (I blame it for my fat stage- i.e 3rd-7th grade).
My grandmother’s family famous mac and cheese recipe will forever be my favorite kind of mac and cheese, butt his may rival it. The creaminess of this stems from the full fat goat cheese and cashew milk. I do not recommend using anything fat free for this, because you’ll miss out on just how tasty it is.
Ever since I went to France, I’ve had an affinity for goat cheese. My mom and I would buy rounds of it and then eat it with bread as we roamed the streets together. Oh how I miss it 🙁 While nothing can compare to the olive oil herb infused cheese we ate in the countryside, the Trader Joe’s brand is a VERY close second. I never thought another cheese could replace my love for feta, but boy was I wrong.
There is nothing complex about this recipe. The words “goat cheese” may throw you off, but fear not- my grandfather, a man who doesn’t know how to cook an over easy egg, can cook this. I promise you that it will save you for those nights when you have zero time to eat, and you’ll enjoy every moment of it!
INGREDIENTS (Serves four-five):
8 OZ of pasta, dry (I love EatBanza‘s chickpea pasta!)
1 cup goat cheese
1/4 cup cashew milk
2 tbsp pesto
1 cup brussel sprouts, 1/2ed
1.) For the brussel sprouts: 1/2 your brussel sprouts and roast them at 400 F in the oven for twenty minutes. Once crispy, turn the oven off and let them sit in there until everything else is done.
2.) Boil your pasta according to the boxes directions. Once ready, drain the pasta and add 1/2 the cheese mixture + cashew milk immediately. Stir stir stir.
3.) Once stirred well, add the other 1/2 cup of cheese and the 2 tbsp pesto. Stir stir stir.
4.) Add in your brussel sprouts and any other veggies (sundried tomatoes would be DELICIOUS). Enjoy!
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