Macaroni with Goat Cheese
Source of Recipe
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Recipe Introduction
"Rich and creamy macaroni with monteray jack cheese and the earthy, robust flavor of goat cheese topped with seasoned bread crumbs."
• 2 quarts Milk
• Salt
• 1/8 tsp Cayenne Pepper
• 1/8 tsp White Pepper
• 1 lb Elbow Macaroni
• 1/4 cup Butter
• 1/2 cup All Purpose Flour
• 6 oz shredded Montery Jack cheese (1.5 cups)
• 3.5 oz Goat Cheese, cut up
• 3 tblsp Olive Oil
• 2 cups Breadcrumbs
• 1 tsp Chopped Garlic (1 clove)
• 3 tblsp Parmesan Cheese, grated
1. Combine milk, salt, cayenne and white pepper in saucepan. Cook gently over medium heat until milk comes to simmer. Remove from heat. 2. Cook macaroni in boiling, salted water until al dente. Drain and set aside. 3. Melt butter over medium heat and whisk in flour, stirring frequently, 1 to 2 minutes. Remove from heat and cool slightly. 4. Whisk in milk mixture until well-blended. Simmer 4 to 5 minutes. 5. Over low heat, whisk jack cheese and goat cheese into mixture until cheese barely melts. Combine cooked macaroni with sauce, mix well. Adjust seasonings to taste, then transfer to 2 quart casserole. 6. Bake at 350 degrees for 15 minutes. 7. Heat olive oil in skillet over medium heat. Add bread crumbs. Cook stirring frequently until crisp, about 5 minutes. Add chopped garlic at last minute. Cool mixture, and then crumble coarsely by hand or in food processor. Toss with Parmesan cheese. 8. Sprinkle partially cooked macaroni with garlic breadcrumbs. Bake 10 to 15 minutes longer.
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