I struggled with what to call this thing because it's so hard to fit all of its glory into a wimpy blog post title. So here's what it really is: the "noodles" that are baked under that blanket of melted cheese you can see are mixed with a sauce I made from scratch that's basically an alfredo sauce plus lots of goat cheese. I'm going through a serious goat cheese phase right now and I love it.
It was a Sunday. And I was craving certain things. Like thick cut bacon, creamy alfredo sauce, and parmesan cheese.
The sauce part of the recipe makes about a cup - if you want to make more just add in more cream/milk, and more cheese.
I don't really believe in recommending exact amounts when it comes to cheese, and since this recipe is basically 80% cheese, I didn't really get too specific with it. Use as much as you want... can't go wrong!! (PS - the more the better.)
Even though it might sound like a weird grilled cheese concept at first, it's totally amazing. If you're a milk drinker I'd make sure you have some of that, ice cold and ready to go.
The beginning of fall means two things. First and foremost, winter is coming - and it's time to stuff your face with all of the greatest seasonal carbs. Second, the sun goes down earlier and it's really hard to make good use of natural when you have a full time job and need to make and take photos of dinner after work. Which can be very frustrating for somebody like me. Okay, sorry, done venting.
This pasta sauce is BOMB. It's sort of sweet and salty at the same time. The recipe below makes about a cup and a half of the goat cheese and butternut squash pasta sauce, FYI. If the sauce gets too thick at any point, you can always add more milk or cream to it. If you feel like the milk or cream dilutes the goat cheese taste too much, you can add more goat cheese because it easily melts into the sauce!
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