'Cozy' is a euphemism for fattening. Kinda like how comfort food is usually fried or full of butter. Well this is 100% comfort food. Homemade macaroni and cheese is usually topped with bread crumbs and baked. While I do like that kind, sometimes I resent that part. It takes way longer than I think it should and a lot of times it dries it out. This time because of impatience and for the sake of experimenting, I just didn't do that part. I don't regret it.
I had just about 1 cup (grated) each of a sharp cheddar and an asiago. Since they are both firm cheeses, I used some of my homemade goat cheese. A third softer cheese helped this be more creamy. I suppose you could substitute sour cream for the goat cheese if you don't have it! Since this is 'cozy' I used 1 cup of half and half instead of milk. Bam.
2 tablespoons of flour, set aside and waiting to be whisked into the butter.
I had a whole container of cherry tomatoes so they went in as well!
Chopped in quarters.
2 tablespoons of flour in 2 tablespoons of melted butter. Make sure to use a skillet large enough to fit the sauce and pasta since they'll all be in here in the end. On the side you should have boiling water ready for the elbow pasta.
Not cooking the roux long enough will leave you with a gritty floury-tasting mix. Make sure to really whisk and simmer that roux.
Add the half and half and toss the pasta into the water to boil. Mine took 7 minutes and it can sit out a little if needed. But you don't want the cheese sauce waiting on the roni to cook. Whisk the half and half until it thickens.
Gently fold in your grated cheese. Stirring until melted.
Once the cheese is smooth, mix in a heaping (quite heaping) tablespoon of goat cheese.
Toss the drained hot pasta in too.
Once coated and the goat cheese is dispersed, toss in the tomatoes or any veggies you want.
I topped mine with a tablespoon of basil pesto, but it was killer delicious even without it. I know since I had two helpings one each way!
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