Per request, the fusilli&cheese of doom.   I found the original recipe on Epicurious but feel as though I’ve made enough changes to count it as mine. 


  1. 2 tbsp. butter
  2. 1/4 cup all-purpose flour
  3. 2 cups skim milk
  4. 1 cup fat-free half&half
  5. 2-3 cups grated cheddar cheese (I used lite Celtic cheddar, found at Trader Joe’s)
  6. 1 12oz. roll Silver Goat Chevre (also found at Trader Joe’s — can substitute for another type of goat cheese), roughly chopped
  7. 1 lb. whole wheat fusilli (only because I don’t care for macaroni, substitute with another sort of pasta if you prefer)

Preheat oven to 350F.  Butter or lightly spray (my choice) a glass baking dish.  Cook fusilli to your preferred texture (for me, nicely al dente).  Drain pasta, set back in pot. 

Melt butter in a large heavy pan over medium-low heat  Add flour.  Cook 1 minute stirring constantly, don’t allow the butter and flour to brown!

Whisk in milk and cream gradually.  Simmer until the mixture thickens slightly — if you chose to use skim milk and FF half & half, it won’t thicken much.  After about three minutes of simmering, whisking occasionally, reduce the heat to low and add the grated cheddar and chopped goat  cheese.  Whisk until the cheese melts.  Season sauce to taste (I like garlic powder and LOTS of freshly ground black pepper). 

Add cooked pasta to sauce and stir to coat.  Pour mixture into glass baking dish.  Bake until sauce begins to bubble, approximately 25 minutes.

For me, all this dish needs is a lovely, cold, crisp tossed salad and a nice glass of wine.