Sometimes the 10 year old inside of me craves a big, heaping bowl of Mac n’cheese.
It’s then that the adult in me reminds me that although satisfying in the moment, I won’t feel so good afterwards.
So, to satisfy my craving for this indulgent comfort food, I whip up a healthier and more lactose friendly version I like to call Mac and Goat Cheese.
Mac and Goat Cheese
By Pleading and Pasta 2013
2 small logs of goat cheese (one herbed and one regular)
1/4 cup of almond milk
1 lb of pasta (I like elbow macaroni but you can sub your favorite cut including whole wheat and gluten free varieties)
1 package of sweet cherry tomatoes (or some from your garden!)
1 cup of chopped fresh basil
Salt and pepper to taste
1. Chop the cherry tomatoes in half and set aside.
2. Cook the pasta in salted water until al dente.
3. Strain the pasta. Leave in colander and put the pot back on low to medium heat. Add almond milk and goat cheese. Stir until somewhat melted then add pasta, tomatoes, and basil.
4. Keep stirring until fully incorporated.
5. Serve hot and enjoy!
This dish is quick, easy, and really hits the spot. Mix it up with different flavors of goat cheese or other garnishes!
Eat with all of your heart,