So here’s the deal – TJ’s favorite meal of all time is macaroni and cheese. We’re talking an “eat it every day for every meal” kind of thing. I’m fairly certain that if something ever happens to me, he’ll subsist solely on Kraft macaroni and cheese. Now don’t get me wrong, I love it too, but I can only handle so much of the classic blue box stuff. And I like it more on a “once a month or so” type basis.
When we do have his all-time favorite dish, I like to fancy it up a bit, and experiment with different flavors and cheeses. This goat cheese version is our newest favorite, and it definitely got the seal of approval from the macaroni and cheese connoisseur in the house. I think we can call it a keeper.
2 cups milk
1/4 cup flour, plus 1 tbsp
4 1/2 tbsp butter
1/2 pound macaroni
6 oz goat cheese, crumbled
1/2 cup Monterey Jack cheese, shredded
4 green onions, sliced
1/2 cup Panko breadcrumbs
olive oil, for drizzling
Remove the butter mixture from heat and slowly add in the milk, whisking constantly. Once the milk has been added, set back over medium heat and continue to whisk until the mixture is silky and thick, about 3 minutes.
Adapted from The Mac & Cheese Cookbook