I have a major obsession with goat cheese. It was probably about two years ago when I developed my love for it. It is creamy, tangy, and so delicious. I always have some in my fridge for my go to salad of spring mix, goat cheese, and candied walnuts with raspberry dressing. My sister Melissa, who shares the same love, stumbled upon this recipe and said you need to make this, so naturally I put it on the menu for the upcoming week.
I don’t know if I would call this a true mac & cheese, I like my mac & cheese to be covered in a cheesy sauce. This has a slight coating from the goat cheese and the sauce comes from the grape tomatoes that burst while they are cooking. The fresh spinach adds a nice touch to the dish. I also wanted some type of protein in the dish so I sauteed some sweet Italian sausage. You can whip this dish up in no time so it is perfect for a weeknight meal.
Mac & Goat Cheese with Sausage
What you’ll need:
1 lb. sweet Italian sausage
3/4 pound macaroni pasta
1/4 cup extra-virgin olive oil
2 cloves garlic, chopped
1 pint cherry tomatoes, halved
One 9-ounce bag spinach
Salt and pepper
6 ounces goat cheese, broken into chunks
3/4 cup chopped walnuts, toasted (optional)
What you’ll do:
In a large pot of boiling, salted water, cook the pasta until al dente. Drain, reserving 1/4 cup cooking water, and return to the pot.Meanwhile, in a medium skillet, cook sausage over medium heat until cooked through, remove from the pan and set aside. In a separate skillet, heat olive oil over medium heat. Add the garlic and cook until golden, about 4 minutes. Stir in the tomatoes, spinach and the reserved pasta water and cook until heated through, about 4 minutes. Season with salt and pepper. Stir into the pasta along with the goat cheese. Transfer to a serving dish and sprinkle the walnuts on top.
Source: Sisters Running the Kitchen