3 cups Summerhill Goat Milk
7 Tablespoons butter
¼ cups all purpose flour
- 1 lb elbow macaroni
- 3 of your favorite goat cheeses (about 4 cups worth)
- 1 garlic clove, minced
- 1 ½ cups crushed Ritz Crackers (about 1 sleeve)
- Salt and pepper
How to Make It
Preheat the oven to 350 degrees F. Spray a 9×13 baking dish with cooking spray.
In a large saucepan, melt 4 tablespoons of butter over medium heat.
While waiting for butter to melt, start cooking the elbow macaroni according to package instructions.
Once the butter is melted, whisk in flour. Reduce the heat to medium-low and cook for 1 minute, stirring once to avoid burning. It will bubble and become paste-like.
Gradually whisk in the milk and it will start to thicken. Once it reaches a light boil remove the saucepan from heat. Stir in all of your cheeses until they fully melt.
Add in the macaroni and stir until fully mixed in.
Meanwhile, in a medium skillet, melt the remaining 3 Tablespoons of butter over medium- low heat. Add garlic and cook for 30 seconds, or until fragrant. Add the crushed crackers and toss to coat. Toast the crumbs until browned, stirring frequently to avoid burning, for 3 to 5 minutes. Remove the pan from the heat.
Transfer the mac n cheese to the greased 9×13. Evenly sprinkle with the toasted cracker crumbs. Bake for 15- 20 minutes, or until the crumbs are golden brown and the sauce is bubbling.
Remove from the oven and let it cool for 5 minutes. Enjoy!!
Based on recipe from Half Baked Harvest