Macaroni Goat Cheese Recipes

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.

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.

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.

MACARONI WITH TOMATO SAUCE, CHARD AND GOAT CHEESE

Steps:

• Begin heating a large pot of water for the chard and pasta. Meanwhile, make the tomato sauce. When it's done, transfer to a large bowl, and stir in the goat cheese.
• Preheat the oven to 350 degrees, and oil a 2-quart baking dish or gratin with olive oil.
• Fill a bowl with ice water. When the water in the pot comes to a boil, salt generously and add the Swiss chard. Blanch for one to two minutes, then transfer to the ice water and drain. Squeeze out excess water, and chop fine. Add to the bowl with the tomato sauce. Taste and season with salt and pepper. (Alternatively, you can steam the greens, but you'll need the water for the pasta in any case.)
• Bring the water back to a boil, and add the pasta. Cook the pasta for a minute less than the instructions on the package indicate. It should still be a little underdone, as it will finish cooking in the oven. Drain, and transfer to the bowl with the tomato sauce and chard. Add 1/4 cup of the Parmesan, and stir together until the pasta is thoroughly coated with the sauce. Transfer to the baking dish. Sprinkle the remaining Parmesan over the top, and drizzle on the olive oil.
• Bake in the preheated oven until the casserole is bubbly and the top just beginning to color, about 30 minutes. Remove from the heat, and let stand for 5 to 10 minutes before serving.