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
- 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.
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!