Goat Cheese Mac & Cheese, BBQ Succotash

Tonight I had planned on making rice bowls, but I was not at all in the mood for rice. I was, however, in the mood for mac and cheese, but I also needed to use up all my veggies! We had some goat cheese and cheddar cheese in the fridge, so I settled on that for the mac and cheese. I asked JJ if he wanted tex-mex succotash, or bbq succotash, and he said BBQ. So, here's what I came up with.

Creamy Goat Cheese Mac and Cheese

BBQ Succotash

Mac and Cheese:

1/3 lb. whole wheat penne

Salt

1 tbsp. butter

1 tbsp. flour

1 c. milk

1 c. cheddar cheese

2 oz. goat cheese

Salt and Pepper

Thyme

Bring pot of water to a boil, drop pasta and cook to al dente.

In a medium saucepot, melt butter, add flour and cook for 30 seconds. Whisk in milk, bring to a gentle bubble, add cheese and season.

Drain pasta, add to cheese sauce, mix and serve.

BBQ Succotash:

1 red bell pepper

2 small zucchini

1 red onion

Salt and Pepper

1/2 c. frozen corn kernels

1/2 15 oz. can black beans

1/4 c. Stick Fingers Carolina Style BBQ Sauce

In a large nonstick skillet on medium, cook bell pepper, zucchini and onion. Season with salt and pepper, and sweat out veggies for 10 minutes. Add corn, black beans and sauce, gently fold in, heat through and serve.