Goat Macaroni And Cheese Food

PUMPKIN & GOAT CHEESE MACARONI

Steps:

• Saute the cut up onion in the olive oil for about 30 minutes stirring frequently and adding additional oil if needed.
• When the onions are nearly done, boil a large pot of water and cook pasta according to your desired doneness.
• While the pasta cooks, make the sauce. In a medium saucepan, melt the butter over low heat. Once fully melted, stir in the flour until fully combined and let cook for 1 minute.
• Slowly add in the milk, stirring, until the milk is fully incorporated and smooth. Let cook for 5 minutes or until the sauce is just thick enough to coat the back of a wooden spoon.
• Once done, take off of heat and immediately stir in the cheeses, stirring until the cheese is fully melted and fully incorporated. Set aside.
• In a food processor or blender, combine the pumpkin puree, sage, and half of the sauteed onions. Pulse several times until fully combined.
• Placing the cheese mixture back over low heat, stir in the pumpkin mixture fully and let sit on the heat for a few additional minutes, stirring occasionally.
• Once the pasta is done, drain it and then pour back into the pan. Stir in the pumkin and cheese mixture until the noodles are fully coated with the sauce.
• Plate the macaroni immediately and serve with the remained of the sauteed onions.
• ENJOY!!

SKILLET GOAT CHEESE MAC AND CHEESE

Steps:

• Cook brown rice pasta according to package instructions. Drain and put it into a large bowl and toss with 2 tablespoons of olive oil. Set aside.
• In a large skillet over medium heat add 1 Tablespoon of olive oil, onion and garlic and simmer for 2-3 minutes until the onions are translucent. Add broth, Italian seasoning mix, salt, pepper, goat cheese, Parmesan cheese and corn starch. Mix for about 3 minutes or until the cheese is melted. Add the coconut milk and mix 1 minute. Add the cooked pasta and mix until coated. Serve immediately. Garnish with parsley and extra Parmesan.

MACARONI AND (GOAT) CHEESE

Steps:

• 1) Roast red peppers over a flame. If you have a gas stove, you can stick them right on the flame or you can grill them. You can also just used jarred peppers. Cook them until they are nicely charred all the way around.
• 2) Add peppers to a bowl and cover with plastic wrap. Let rest for 10 minutes and then peel off pepper skins. It's okay if some skin is left on.
• 3) Dice peppers and sun-dried tomatoes.
• 4) Cook macaroni according to package.
• 5) For cheese sauce, add butter and flour to a medium pan over medium heat. Whisk together once butter has melted to form a roux. Cook for about 3 minutes, whisking constantly.
• 6) Slowly add milk to the roux, starting with just a few tablespoons. Whisk it constantly so no lumps form. Keep adding milk in small increments until all your milk is added and your sauce is silky smooth. Turn your heat down to medium-low and continue to cook it until it thickens.
• 7) Whisk in cheeses into the sauce and season with salt and pepper.
• 8) Drain pasta and mix with peppers and tomatoes, then stir in cheese sauce.
• 9) Add macaroni to a buttered baking dish (2.5 quart or 9×13). Top with bread crumbs and bake for 30-35 minutes at 350 degrees.
• 10) Let cool briefly before serving.

MAC AND TWO CHEESES WITH CARAMELIZED SHALLOTS

Steps:

• Preheat oven to 400°F. Butter 11x7x2-inch glass baking dish. Melt 3 tablespoons butter in heavy large skillet over medium-high heat. Add shallots; sprinkle with salt and pepper. Cover and cook 5 minutes, stirring often. Reduce heat to medium. Cook, covered, until shallots are deep brown, stirring often, about 6 minutes.
• Meanwhile, cook macaroni in large saucepan of boiling salted water until just tender but still firm to bite, stirring occasionally; drain well. Reserve pan. Bring half and half and hot sauce to simmer in same saucepan over medium heat. Toss cheddar cheese and flour in medium bowl to coat; add to half and half mixture. Whisk until sauce is smooth and just returns to simmer, about 2 minutes. Mix in pasta. Season with salt and pepper.
• Spread pasta mixture in prepared dish. Top with shallots, then goat cheese. Sprinkle with pepper. Bake until heated through, about 15 minutes.

GOAT CHEESE MAC AND CHEESE + ROASTED BROCCOLI

Steps:

• Preheat oven to 350.
• Heat water in pasta pot.
• In the meantime, put broccoli on parchment-lined baking sheet and drizzle with olive oil and salt; massage oil into the broccoli.
• Place in oven for 10-15 minutes, stirring occasionally, or until slightly charred.
• Pasta: Cook cavatappi per box instructions until al dente.
• Save: Save 1 1/2 cups pasta water.
• Drain remaining pasta water and leave pasta in colander.
• In the same pot you cooked the pasta in, combine butter, goat cheese, 1 cup pasta water and a pinch of salt and pepper.
• Whisk until everything is melted and sauce is smooth.
• Add pasta back into the pot and stir.
• Add broccoli and toss.
• Add remaining 1/2 cup of pasta water, as needed, to smooth out the sauce.
• Continue stirring as the pasta soaks up the sauce!
• Serve immediately.

MACARONI & GOAT CHEESE

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.

GOAT CHEESE MACARONI AND CHEESE WITH PEAS

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

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.

EXTRA SPECIAL THREE-CHEESE MACARONI AND CHEESE

Steps:

• Grease a 2-quart baking dish .
• Heat the oven to 350 F.
• Cook macaroni in salted boiling water following package directions. Drain, rinse, and set aside.
• In a large saucepan , melt 2 tablespoons of butter over medium-low heat. Add the flour and cook, stirring, for 2 minutes. Gradually add the milk, stirring constantly; continue cooking and stirring until slightly thickened. Add the herbs, salt, and pepper, then stir in the goat cheese and cheddar. Stir in about 3 ounces of the Parmesan cheese; set the rest aside for the topping. Continue cooking and stirring the sauce until the cheeses have melted.
• Add the drained macaroni to the sauce and spoon it into the prepared baking dish.
• Melt the remaining 2 tablespoons of butter and toss with the breadcrumbs and the remaining Parmesan cheese. Mix until well blended and the crumbs are thoroughly coated with butter.
• Sprinkle the breadcrumb mixture over the casserole.
• Bake in the preheated oven for 25 to 30 minutes, until the casserole is browned and bubbling around the edges.

PESTO MAC AND GOAT CHEESE

Steps:

• Butter a 2 quart flameproof baking dish. Preheat the broiler and arrange a rack on top.
• Melt the remaining 2 tablespoons of butter in a small pan over low heat. In a large bowl add the garlic, basil, panko, and 1/4 cup of the Parmesan. Add the melted butter and toss to combine. Reserve.
• Bring a large pot of heavily salted water to a boil over high heat. Add the pasta and cook according to the package instructions. Meanwhile, put the half-and-half in a small pot and bring to a simmer over low heat. Simmer until reduced and slightly thickened, about 5 to 7 minutes.
• Reserve 1/4 cup of the pasta cooking water and drain the pasta. Put the pot over low heat and add the half-and-half mixture. When it simmers, add the goat cheese and whisk until smooth. Add in the remaining Parmesan and whisk until melted.
• Add the pasta and stir to coat. Stir in the pesto, reserved cooking water, salt, and pepper. Season with additional salt and freshly ground black pepper, if needed.
• Pour the pasta mixture into the buttered baking dish and top with the panko mixture. Put under the broiler until the mixture bubbles and the top is browned, about 1 to 2 minutes. Remove from the broiler and let cool for 5 minutes before serving.

MACARONI AND CHEESE

Steps:

• Season chicken breasts with paprika salt and pepper and set aside. Heat olive oil in large saute pan and place chicken in it browning on both sides. Place in 400-degree oven for 8 to10 minutes. Remove from oven and let cool then dice into large pieces. Heat cream in large saucepan, add herbs, salt, and pepper and reduce by half. Add the cooked rigatoni, cheese and cooked chicken and simmer for 2 minutes. Remove from heat and serve.