Macaroni & Mexican Spinach Goat Cheese

My wonderful husband made this for dinner last night.  Of course by the time we finished eating, the storms were here and since we live at the ends of the earth, we do not have internet access when it rains.  Or snows.  Or if it's cloudy.  Or if a bird flies over....You get the idea.

Anyway, it is AMAZING!  Here is the recipe. Keep in mind that he doesn't measure anything, so everything is an estimate, but as with most things, a recipe is just a guideline and we need to experiment and use our imaginations.

Macaroni & Mexican Spinach Goat Cheese

2 1/2 cups of macaroni (cooked and then drained)

3/4 of a container of Canyon Ridge Farms Mexican Spinach Goat Cheese (about 6 oz.)

1/4 cup shredded cheddar cheese

1/4 cup Canyon Ridge Farms Goat Milk

Directions:  Cook and drain the macaroni.  Mix in the remainder of the ingredients and simmer over low heat, stirring often, until well blended.

I am thinking that the Roasted Garlic & Herb Goat Cheese would be great in this as well as the Bacon Onion Goat Cheese and maybe even the Jalapeno Goat Cheese.