Pasta dishes are easily my favorite meals to create on weekdays. I usually sauté a bunch of veggies together in some butter and garlic and toss them with some sort of noodle, usually fusilli. But when there’s a sauce involved, it’s 100x tastier and more satisfying.

The idea to create this recipe was born out of two separate recipes — chili and mac and cheese — that I mixed together one afternoon because I didn’t have enough mac and cheese left to serve as a complete meal. Beforehand, I’d maybe had chili mac and cheese maybe once in my life. Afterwards, I felt like this was what my winter soul was missing. I loved the tart-creamy combination of cheese and tomato, as well as the heartiness of chili and pasta in one dish.

To simplify the process and cut down on time, I…

Mac and cheese is the ultimate comfort food. With everything going on in the world and our country this week, I needed this ya’ll. Comfort foods so often get placed in the “forbidden” foods category. We forget that it’s okay to actually enjoy our food; to get comfort from eating something cozy, satisfying, and nostalgic.

In this recipe, I used goat milk and cheese to make the creamy cheese sauce. Goat dairy products can be easier on the digestive system for those with a lactose intolerance or sensitivity… I’ve always loved a broccoli mac and cheese combo and roasted broccolini felt like a nice grown up addition. They provide crunchy texture, fiber, and a salt and pepper punch to the top of this rich dish.