Macaroni & Goat Cheese
adapted from Alton Brown, Food Network
1/2 pound elbow macaroni
4 tablespoons butter (goat's butter works well, too!)
6 ounces evaporated milk
1/2 teaspoon hot sauce
1 teaspoon kosher salt
Fresh black pepper
3/4 teaspoon dry mustard
10 ounces Goat's Milk Gouda
In a large pot of boiling, salted water, cook the pasta to al dente and drain. Return to the pot and melt in the butter. Toss to coat.
Whisk together the eggs, milk, hot sauce, pepper and mustard. Stir into the pasta and add the cheese. Over low heat, continue to stir for 3 minutes until creamy. Serves 6 to 8.