4 Tbs butter

4 Tbs flour

6 cups goat milk

salt & pepper

8 jalapeƱos, seeded & finely diced

2 plum tomatoes seeded & diced

4 ounces Manchego cheese

4 cups cooked small pasta shells

In a heavy bottomed pot over a medium-low heat, melt the butter. Add the flour and whisk until a roux has formed. Do not brown the roux. Use a spatula to scrape the roux from the pan into a bowl and set aside. Pour the goat milk into the same pot And season with the salt & pepper. Reduce the milk by 1/3, and stir in the cooled roux. Whisk and bring to simmer. the sauce will thicken when a simmer is reached.. Add the jalapeƱos, tomato, Manchego, and pasta. Stir together and serve hot.