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, goat cheese, and here comes the sun-dried tomatoes too. One bite and you’ll realize just how crafty this version is.
Ingredients
- 1/2 pound(s) elbow macaroni
- 1/2 cup(s) butter
- 1/4 cup(s) flour
- 3 cup(s) milk, heated
- 1 cup(s) sun-dried tomatoes
- 8 ounce(s) goat cheese
- 1/4 cup(s) roasted garlic
- 1 teaspoon(s) chopped thyme
- 1 teaspoon(s) chopped oregano
- 1 cup(s) mascarpone cheese
- 1 cup(s) heavy cream
- 2 cup(s) fresh breadcrumbs
- 1 clove garlic
- 1/2 cup(s) cup fresh, grated parmesan cheese
- 1/4 cup(s) extra virgin olive oil
- 1 teaspoon(s) chopped parsley
Instructions
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Preheat oven to 325 degrees.
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Cook macaroni in salted boiling water until just tender, drain.
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Run under cold water, then drain very well and set aside.
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In a heavy saucepan, melt butter, then add flour stirring to combine.
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Cook 2 to 3 minutes on moderate heat.
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Add milk, slowly stirring.
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Simmer 10 to 20 minutes until flour taste has gone.
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Strain sauce into bowl and cool.
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Soak tomatoes in hot water until soft, slice into 1/4-inch strips.
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In a large mixing bowl, place macaroni and half of white sauce.
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Crumple goat cheese over top.
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Add tomatoes, garlic, thyme and oregano.
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Work together gently by hand.
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Add Mascarpone and heavy cream.
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Season with black pepper and salt.
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The mix should be soft but not sloppy, if it is too dry add more white sauce.
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Put in 10 inch baking dish.
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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.
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Bake 20 to 25 minutes.
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Ready in 1 hour 15 min prep.
Nutrition
Calories: 3805.11kcalCarbohydrates: 270.89gProtein: 124.22gFat: 248.85gSaturated Fat: 125.62gCholesterol: 486.64mgSodium: 4990.71mgFiber: 18.9gSugar: 68.25g
Tried this recipe?Let us know how it was!