I totally just made this...
Macaroni and Goat Cheese
by Kathy Gunst
My kids grew up eating macaroni and cheese, always experimenting with the combinations of cheeses we added to the sauce. This version, which combines creamygoat cheese and nutty Parmesan, is among our favorites. The macaroni is mixed with the cheesy sauce, and then topped with a Parmesan, thyme, breadcrumb, and goat cheese mixture. Serve with a green salad and loaf of crusty bread. This dish can be made several hours ahead of time; cover and refrigerate until ready to bake.
Ingredients:
1/2 pound macaroni, or your favorite small shape
2 tablespoons butter
2 tablespoons flour
2 cups low fat milk
Freshly ground black pepper
1/3 cup packed grated Parmesan cheese
1/3 cup goat cheese, such as Ile de France
1 tablespoon olive oil
Topping:
1/3 cup grated Parmesan cheese
2 tablespoons dried breadcrumbs
1/4 teaspoon dried thyme, or 1 tablespoon chopped fresh
1/4 cup goat cheese, about 1 ounce, such as Ile de France, cut into small pieces
Freshly grated pepper
Directions:
Bring a large pot of lightly salted water to boil. Add the macaroni and cook about 8 to 10 minutes, or until just tender, depending on the size of the pasta. Drain.
Meanwhile, in a medium saucepan, melt the butter over low heat. When the butter is melted and sizzling, stir in the flour to create a paste and cook 1 minute. Slowly add the milk, whisking to create a smooth sauce. Let cook about 5 minutes or until thick enough to coat the back of a spoon. Remove the pan from the heat and slowly add the grated Parmesan and the
goat cheese, whisking to create a smooth sauce. Season with salt and pepper to taste.
Use the olive oil to grease the bottom of a medium size gratin or baking dish, about 8 to10 inches long. Place the drained macaroni in the dish and pour the cheese sauce on top, stirring gently to coat all the macaroni.
In a small bowl, make the topping. Mix the Parmesan, breadcrumbs, thyme, and pepper. Spoon over the macaroni and top with the goat cheese.
Preheat the oven to 350 degrees and bake for about 25 to 30 minutes, or until the cheese is melted and bubbling and the pasta is hot.
it is amazing!
by Kathy Gunst
My kids grew up eating macaroni and cheese, always experimenting with the combinations of cheeses we added to the sauce. This version, which combines creamygoat cheese and nutty Parmesan, is among our favorites. The macaroni is mixed with the cheesy sauce, and then topped with a Parmesan, thyme, breadcrumb, and goat cheese mixture. Serve with a green salad and loaf of crusty bread. This dish can be made several hours ahead of time; cover and refrigerate until ready to bake.
Ingredients:
1/2 pound macaroni, or your favorite small shape
2 tablespoons butter
2 tablespoons flour
2 cups low fat milk
Freshly ground black pepper
1/3 cup packed grated Parmesan cheese
1/3 cup goat cheese, such as Ile de France
1 tablespoon olive oil
Topping:
1/3 cup grated Parmesan cheese
2 tablespoons dried breadcrumbs
1/4 teaspoon dried thyme, or 1 tablespoon chopped fresh
1/4 cup goat cheese, about 1 ounce, such as Ile de France, cut into small pieces
Freshly grated pepper
Directions:
Bring a large pot of lightly salted water to boil. Add the macaroni and cook about 8 to 10 minutes, or until just tender, depending on the size of the pasta. Drain.
Meanwhile, in a medium saucepan, melt the butter over low heat. When the butter is melted and sizzling, stir in the flour to create a paste and cook 1 minute. Slowly add the milk, whisking to create a smooth sauce. Let cook about 5 minutes or until thick enough to coat the back of a spoon. Remove the pan from the heat and slowly add the grated Parmesan and the
goat cheese, whisking to create a smooth sauce. Season with salt and pepper to taste.
Use the olive oil to grease the bottom of a medium size gratin or baking dish, about 8 to10 inches long. Place the drained macaroni in the dish and pour the cheese sauce on top, stirring gently to coat all the macaroni.
In a small bowl, make the topping. Mix the Parmesan, breadcrumbs, thyme, and pepper. Spoon over the macaroni and top with the goat cheese.
Preheat the oven to 350 degrees and bake for about 25 to 30 minutes, or until the cheese is melted and bubbling and the pasta is hot.
it is amazing!