6 cups of water
1 tsp of salt
1/8 tsp. vegetable oil
1 lb. small elbow macaroni
2 tbsp. plus 1/2 tsp. unsalted butter
2 tbsp. all purpose flour
2 1/2 cups of milk
1/4 tsp. white pepper
Parsley for garnish
Preheat oven to 375 degrees. Put water, 1/2 tsp. of salt and oil in a large saucepan over high heat and bring to a boil. Add macaroni and cook, stirring occasionally until tender, 8 mins. In a small, heavy saucepan, melt 2 tbsp. of butter over medium heat. Add the flour and cook, stirring constantly, for 2 minutes. Slowly add the milk, whisking constantly. Add the remaining 1/2 tsp. of salt and white pepper and continue whisking until the sauce is smooth and thick enough to coat the back of a wooden spoon, about 8 mins. Remove the white sauce from the heat and stir in the Uniekaas® Hollandse Chevre Goat Gouda. Continue stirring until the cheese melts. Lightly grease a 6 1/2" x 10" casserole dish with the remaining 1/2 tsp. of butter. Combine the cheese sauce and macaroni in a large mixing bowl and mix well. Pour into the prepared casserole dish and bake until lightly golden on top, approx. 20 mins. Garnish with parsley.
Serves 6
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