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
dried macaroni noodles
salt and pepper, to taste
baguette, small diced and toasted
In This Recipe
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.