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