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Macaroni and Goat Cheese with Roasted Red Peppers...Eat.Live.Be. for a Better 2011


2 1/2 cups almond milk
1 lb pasta
3 tbsp “light” butter (butter made with olive oil)
3 tbsp AP flour
1 cup grated sharp cheddar
1 cup softened goat cheese
1/2 cup basil, chopped
2 roasted red peppers, chopped
freshly ground black pepper
1/2 cup breadcrumbs



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