My version does not require a roue. It is very cheesy and filling. This recipe makes a very large amount which is perfect for a larger family or for freezing portions for later.
Ingredients:
2 lbs macaroni elbow or shell noodles
6 TBS butter
12oz can EVAPORATED goat milk
1/2 C water
1 TBS granulated garlic or minced garlic
1 tsp black pepper
1TBS parsley
1 lb cheddar cheese, grated
1/2 lb colby-jack cheese, grated
4 oz gouda cheese, grated
(total cheese amount= 1 3/4 lbs if wanting to use different cheese[s], use 2 lbs for super cheesy!)
Directions:
Boil noodles in 4 qt (or 6-8 qt if you have one) pot until aldente. Strain the noodles thoroughly. While noodles are draining, reuse the pot to melt the butter. Add garlic, pepper, and parsley. Stir. Add goat milk and water all at once. Raise heat until milk boils (not a rolling boil!), stirring constantly. Reduce heat to low. Add cheese by the handful, stirring while adding, until all is in the pot. When cheese is thoroughly melted, turn off the heat and add the noodles back to the pot. Mix sauce well with the noodles. Serve and enjoy!
Other variations:
If you like crunchy baked mac and cheese, put mix into a casserole dish and sprinkle crushed corn flakes on top. Bake for 15 minutes @ 375 degrees, or until flakes start to brown. Enjoy!
Ham it up! Add cubed chunks of ham to the sauce before adding the noodles. (or bacon bits, yum-yum)
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