If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: Everyone loves a good macaroni and cheese, but this variation has the sweet and acidic flavor of goat cheese and a really creamy sauce. The contrast between textures and flavors is highlighted by the baguette and parmesan topping. I make this unusual and delicious macaroni dish any chance I get and I hope my family remembers me for it. —stirfrei
- 1 pound dried macaroni noodles
- 5 cups whole milk
- 5 ounces flour
- 5 ounces butter
- 1 cup chervre/goat cheese
- 1 teaspoon nutmeg
- 1 teaspoon cayenne pepper
- salt and pepper, to taste
- 1/2 baguette, small diced and toasted
- 1 bunch parsely, minced
- 1/2 cup parmesan, shredded
- Preheat oven to 350. Bring a pot of salted water to a boil. Cook macaroni to al dente, about 7 to 8 minutes. Drain and run pasta under cold water to cool.
- Slowly heat milk in a separate sauce pan and bring to a boil. In the meantime, melt butter in another sauce pan and whisk in flour to make a roux. Cook roux for 3 to 4 minutes while stirring constantly.
- Carefully whisk hot milk into the roux, whisking constantly. Bring to a boil and reduce heat to medium low. Simmer for 20 minutes, stirring occasionally. Whisk in goat cheese and season with nutmeg, cayenne, salt, and pepper.
- Mix ingredients for the topping together. Place cooked macaroni noodles in a large casserole dish. Cover with mornay sauce and top with the baguette cheese mixture. Place in oven and cook for thirty to forty minutes or until the gratin browns.
- This recipe was entered in the contest for The Recipe You Want To Be Remembered For
In Queso Were Wondering
Cashews are the mvp of vegan ingredients
This queso is nuts.
Keep your bubbly bubbly.
Meet 2015's best sellers.
Our guide to the Eastern Shore.
Get your shine on.