GOAT CHEESE MACARONI AND CHEESE WITH PEAS
This recipe for goat cheese macaroni and cheese is deliciously creamy and cheesy, with a just right tangy spin on the classic brought to the dish by the goat cheese, a touch decadent (because, mac 'n cheese!), with a perfect brightness added by the peas.Goat Cheese Macaroni and Cheese with Peas is a surprisingly simple-to-make dinner or side dish and is totally YUM.
Provided by Lexi
Categories Dinner, Side Dish
Time 50m
Number Of Ingredients 10
Steps:
- Bring a pot of water to a boil and cook the pasta according to the directions, subtracting a minute of cook time (they will cook more later). Preheat the oven to 375 degrees F.
- Heat a large saucepan over medium heat and add butter. Once the butter is sizzling, whisk in the flour. Stir and cook for 2 to 3 minutes, until the mixture is thick and slightly golden. Very slowly add the milks by streaming them down the side of the pot little by little, whisking the whole time. Continue stirring and cook for another 5 to 6 minutes until slightly thickened.
- Reduce the heat to low and stir in half of the goat cheese. Once the first half of the goat cheese is fully incorporated, add the second half and stir until it melts. Each addition will take about 5 minutes. Add the cheddar cheese and stir until all of the cheese is melted. Mix in the pepper and salt.
- Stir in the pasta and mix until all of the noodles are coated in cheese sauce. Add the peas and stir to distribute evenly.
- Spread the mac and cheese into an oven-safe casserole dish and bake for about 25 minutes. Serve right away.
GOAT MACARONI AND CHEESE
My allergy to cow's milk leads me to experiment in interesting ways. This recipe is all goat based, although all items can be substituted with oil or veggie based cheese replacements. I prefer white pepper in my "cream" based recipes, but green pepper is also excellent in this recipe.
Provided by Jennifer Cross
Categories Pasta Shells
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Boil macaroni, drain, and set aside in a 8"x8" pan.
- Melt hard goat cheese and butter in a pan.
- Add goat milk, garlic, salt, pepper, and dill.
- Fold in chunks of soft goat cheese until creamy.
- Pour sauce over macaroni.
- Bake uncovered for 25-30 minutes until top is lightly golden.
Nutrition Facts : Calories 418.6, Fat 12.6, SaturatedFat 8, Cholesterol 26.3, Sodium 191.3, Carbohydrate 56, Fiber 2.3, Sugar 4.3, Protein 19.3
MACARONI & GOAT CHEESE
This version of a classic, combines creamy goat cheese and nutty Parmesan. The macaroni is mixed with the cheesy sauce, and then topped with a Parmesan, thyme, breadcrumb, and goat cheese mixture. Serve with a green salad and loaf of crusty bread. This dish can be made several hours ahead of time; cover and refrigerate until ready to bake.
Provided by Karen in MA
Categories < 60 Mins
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to boil.
- Add the macaroni and cook about 8 to 10 minutes, or until just tender, depending on the size of the pasta. Drain.
- Meanwhile, in a medium saucepan, melt the butter over low heat. When the butter is melted and sizzling, stir in the flour to create a paste and cook 1 minute.
- Slowly add the milk, whisking to create a smooth sauce. Let cook about 5 minutes or until thick enough to coat the back of a spoon.
- Remove the pan from the heat and slowly add the grated Parmesan and the goat cheese, whisking to create a smooth sauce. Season with salt and pepper to taste.
- Use the olive oil to grease the bottom of a medium size gratin or baking dish, about 8 to 10 inches long.
- Place the drained macaroni in the dish and pour the cheese sauce on top, stirring gently to coat all the macaroni.
- In a small bowl, make the topping. Mix the Parmesan, breadcrumbs, thyme, and pepper. Spoon over the macaroni and top with the goat cheese.
- Preheat the oven to 350 degrees and bake for about 25 to 30 minutes, or until the cheese is melted and bubbling and the pasta is hot.
MAC AND CHEESE AND PEAS
Steps:
- Bring a large pot of water to a boil. Season generously with salt. Cook the pasta according to the package directions. When you have 1 minute of cook time left, pour in the frozen peas. Drain and set aside.
- Melt the butter in a large high-sided 10-inch saute pan over medium heat. Stir in the flour and cook until golden brown, about 2 minutes. Slowly whisk in the milk. Reduce to low heat, bring to a simmer and cook until it becomes a thin gravy, about 5 minutes. Add the cream cheese and break up until smooth. Add the white pepper and ground mustard. Remove from the heat, add the bourbon if using and whisk to combine until fully incorporated. Stir in the Cheddar and American cheeses and cook until all the cheese is melted, 2 to 4 minutes. Taste and add salt as needed.
- Add the cooked pasta and peas to the cheese sauce and stir to thoroughly combine. Taste again and salt and pepper as needed before serving.
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