#Gluten free goat cheese mac and cheese tv
A little cookout with family and friends - because Alasdair convinced me we needed to celebrate just a little and who can argue with chicken wings and sliders? –, some new dishes from Home Goods, a little bit of “me” time in front of the TV and this goat cheese pasta. I think it was the caramelized onions – I mean, who can say no to those? No one in this house. Alasdair is not a huge fan of creamy, cheesy pastas that lack meat and a spicy contingent but even he jumped on the band wagon. Like I don’t need birthday cake or a fancy dinner out, I just need this pasta.
#Gluten free goat cheese mac and cheese license
This mac ‘n’ cheese (though not really a “mac” because it uses rigatoni but birthday license applies, right?) is TO. Who wants moderation on their birthday? A 32-year-old I guess… So I said yes to whole-wheat rigatoni and tummy-friendly goat cheese and no to heavy cream and milk. I wanted indulgence without guilt or pain. But, with age, comes wisdom, and even though it’s my birthday, I didn’t want to go overboard. Rather than having a smorgasbord of all my unhealthy, masochistic favorite foods, I wanted to focus on one dish that I’m really craving and make it amazing. Pasta and cheese = my ultimate comfort food.
For my birthday I’m going all out with my favorite – a creamy goat cheese pasta that’s a combo of alfredo and mac ‘n’ cheese. I just want to sit on the couch with a big bowl of pasta on my belly and relax in front of the tube. In the past 365 days, I’ve gotten married, set up a house, traveled abroad on multiple occasions, attended weddings and showers, worked on a huge six-month long project at my day job and tried to keep my blog up and running. Yes, it’s Memorial Day, but it’s also my birthday!! I’ve always loved celebrating my birthday (usually with a party I’ve thrown for myself or a special dinner night out – either way it usually revolves around food), but, at the ripe old, somewhat boring age of 32, it’s getting hard to muster excitement with each passing year.Īlasdair has been asking for weeks what I want for my birthday and I’m all like, oh, I don’t know, maybe some blog props from Home Goods and an entire weekend of sitting on the couch watching TV and movies? Yes? Last year was the year of fancy restaurants, and the year before I had a 30th blowout bash, so I feel like it makes sense that this year is veering more towards practicality and relaxation. Add panko on top and bake until crispy (10-12 minutes).Today is a special day.Add the drained, cooked pasta to your baking dish and pour in the cheese sauce.Add the cubed cheese and keep stirring - do not leave it alone or it will clump and burn! Turn down the heat - it should be simmering,not bubbling.Add the milk and continue to whisk until fully incorporated. Add the arrowroot or cornstarch to your butter and CONTINUOUSLY whisk until fully incorporated. Make sure you scrape off any burnt remnants. Add 2-3 tablespoons of butter to your large pan.Place cooked brussels aside in your 9x13 baking dish.(Important: cook in batches - do not overcrowd your pan or they will not be crispy!)
Before taking off the heat, add 1 tablespoon of maple syrup and a pinch of salt. Cook your brussels sprouts cut side down until crispy - to your liking. In a large pan over medium heat, add 1-2 tablespoons of butter.Cook your pasta according to package directions.
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