Wednesday, May 22, 2013
Goat Cheese Macaroni
The next time you have a mac attack use your noodle and bake up this gourmet macaroni and cheese. Prepared with Mascarpone and goat cheese, here comes the sun-dried tomatoes too. One bite and you'll realize just how crafty this version is.
At a glance
1/2 lb. elbow macaroni 1/4 cup butter 1/4 cup flour 3 cups milk, heated 1 cup sun-dried tomatoes 8 oz. goat cheese 1/4 cup roasted garlic 1 tsp. chopped thyme 1 tsp. chopped oregano 1 cup Mascarpone cheese 1 cup heavy cream 2 cups fresh breadcrumbs 1 clove garlic 1/2 cup fresh, grated Parmesan cheese 1/4 cup extra virgin olive oil 1 tsp. chopped parsley
Preheat oven to 325 degrees. Cook macaroni in salted boiling water until just tender, drain. Run under cold water, then drain very well and set aside. In a heavy saucepan, melt butter, then add flour stirring to combine. Cook 2 to 3 minutes on moderate heat. Add milk, slowly stirring. Simmer 10 to 20 minutes until flour taste has gone. Strain sauce into bowl and cool. Soak tomatoes in hot water until soft, slice into 1/4-inch strips. In a large mixing bowl, place macaroni and half of white sauce. Crumple goat cheese over top. Add tomatoes, garlic, thyme and oregano. Work together gently by hand. Add Mascarpone and heavy cream. Season with black pepper and salt. The mix should be soft but not sloppy, if it is too dry add more white sauce. Put in 10 inch baking dish. In food processor, grind bread and garlic together, then add olive oil and parsley, and pulse in processor just to mix and sprinkle on top of macaroni. Bake 20 to 25 minutes.
Ready in 1 hour 15 min prep