This is best with a small tubular pasta, like ditalini or elbow mac, or a small penne.
1 pound small tubular pasta
4 cloves garlic, finely chopped
4 T butter
4 T flour
2 cups homemade, unsalted chicken stock
2 cups heavy cream
4 ounces Goat Cheese
1/2 cup grated Parmesan Cheese
Salt & pepper to taste
For variation below:
2 cups small cherry tomatoes, like sweet 100s and/or sungolds
10 oz bag prewashed baby spinach
a heaping tablespoon of homemade pesto
Melt butter in a sauce pan and add chopped garlic.
Simmer over low heat for 2 or 3 minutes to cook the garlic without browning it.
Blend in the flour, and cook slowly, stirring, until the butter and flour froth together for 2 minutes without coloring.
Stir in the stock and cream.
Stir frequently until the sauce comes to a boil. Boil for 1 minute, stirring.
Remove from heat.
Add the cheeses and stir until melted.
Meanwhile: boil pasta until slightly undercooked.
Drain pasta, reserving some of the cooking water, and return to the same pan.
Add the cheese sauce.
Add cooking water to adjust sauce consistency.
Simmer until pasta is cooked to your liking. Add cooking water as needed.
Season to taste with salt & pepper.
It will need salt (start with 1/2 t regular table salt)
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Variation - with pesto, spinach, and roasted tomatoes
Preheat oven to 375.
Cut cherry tomatoes in half.
Arrange cut-side-up on a lightly oiled baking sheet.
Sprinkle tomatoes lightly with salt.
Roast for 30 - 60 minutes until lightly browned and slightly dried.
Add pesto and spinach to pasta with the cheese sauce.
Simmer until spinach wilts.
Fold in roasted tomatoes.
The Johnson Family Cookbook