Town Hall’s Goat-Cheese Macaroni
Serves 4 to 6
3 tablespoons butter
3 tablespoons flour
1½ cups half-and-half
¾ cup heavy cream
1½ tablespoons white wine
1¼ cup fresh goat cheese
½ cup garlic-herb Boursin cheese
1½ teaspoons kosher salt (or more to taste)
1⁄8 teaspoon ground white pepper
Dash of Tabasco
½ box (½ pound) cavatappi pasta
In a medium saucepan set over medium heat, melt the butter. Add the flour to make a roux and cook for 1 minute.
Add half-and-half, heavy cream, white wine, salt, and white pepper. Stir to combine and bring to a high simmer, but make sure not to boil the milk. Cook the mixture on low for 10 minutes to thicken. Set aside to cool for 5 minutes.
Put the cream mixture into a blender and add the goat and Boursin cheeses and Tabasco. Blend for 10 seconds on low speed until smooth.
Strain the cheese sauce through a mesh strainer back into the saucepan and set aside to cool until the pasta is cooked, or store it covered overnight in the fridge.
Bring a pot of salted water to a boil. Add the cavatappi, and cook until al dente, about 8 or 9 minutes (the pasta will continue to cook in the sauce). Strain the pasta and add it to the cheese sauce. Turn the heat to medium-low and warm the macaroni and cheese until heated through, about 2 minutes. Season with more salt if necessary.
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