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
Ingredients
- Mornay Sauce
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1 pound
dried macaroni noodles
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5 cups
whole milk
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5 ounces
flour
-
5 ounces
butter
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1 cup
chervre/goat cheese
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1 teaspoon
nutmeg
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1 teaspoon
cayenne pepper
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salt and pepper, to taste
- The Topping
-
1/2
baguette, small diced and toasted
-
1 bunch
parsely, minced
-
1/2 cup
parmesan, shredded
Directions
-
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.
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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.
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