Smith's Chef Jeff says you can kick up your mac and cheese game with this recipe.
Caprese Mac and Cheese
8 oz. large shell pasta
½ stick butter (4 tbsp.)
¼ c. all-purpose flour
2 ½ c. milk
One 4 oz. log fresh goat cheese, crumbled
6 oz. Ciliegine mozzarella, halved (you could use any form of mozzarella here)
¼ c. grated parmesan cheese
¾ c. fresh basil, chopped
2 tsp. lemon zest
1 ½ c. cherry tomatoes, halved
½ tsp. salt
¼ tsp. pepper
1. Boil the pasta in salted water according to the package directions. Drain, toss in a little oil to prevent sticking and set aside.
2. In a pot over medium heat, melt the butter and whisk in the flour to form a roux. Cook 2 more minutes stirring often. Turn the heat to med-low and whisk in the milk. Stir in the salt and cook for 5-7 minutes until bubbles start to form around the edges of the pot but does NOT boil. The sauce should be thick enough to coat the back of a spoon.
3. Constantly stir as you add the cheeses, lemon zest, salt and pepper. Stir until the cheeses have melted and the sauce is creamy and smooth (the mozzarella may be a little lumpy still, but that`s perfectly ok).
4. Stir in the pasta, tomatoes and basil. Serve immediately.
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