8 ounces of elbow noodles
2 tablespoons Meyenberg Goat Butter
2 tablespoons flour
1 cup of broth
1 heaping teaspoon mustard powder
½ pound of Meyenberg Goat Cheddar
Salt and pepper to taste
Herbs and spices to taste: chives, cayenne, red pepper flakes, paprika, etc.
Prepare the elbow noodles. Meanwhile, melt the butter over medium heat and whisk in the flour for a couple minutes, and then add in the broth until it has thickened. Next, add the shredded goat cheddar and stir in until melted. Sprinkle with salt and pepper to taste, along with herbs and spices of choice.
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