By KaraI came home from the farmers' market last weekend with an enormous chunk of aged goatsmilk cheddar, a bag full of crumbly "Celestesan" (pungently goaty parmesan-style cheese), and an irresistible suggestion from an avid cheese-sampler: macaroni and goat cheese.
The result was incredible. The aroma of browning goat cheese filled the house as the dish baked in the oven, and lingered for hours after the bulk of the "six" servings was devoured. (Two suggestions, on a social note: (1) warm any sensitive roommates; (2) exercise caution when promising to share.) The shells almost literally melted in my mouth, save for the occasional nub of grated topping.
I highly recommend the double dose of goat for true cheese-adventurers. But for the less... goat-inclined, I can also imagine using a more standard cowsmilk cheddar for the sauce, and saving a sprinkling of goat cheese, or some other crumbly and pungent favorite, for the topping. My boyfriend and I ate it with a side of cherry tomatoes and asparagus sauteed in butter, garlic, and a dash of maple syrup.
Thanks to Felix for the idea of including some favorite cheese-recipes on the blog, to our customer for the idea of introducing goat cheese to comfort food, and to my mom for my old favorite mac and cheese recipe.
BAKED MACARONI AND CHEESE
Ingredients:
2 Tablespoons corn starch
1 teaspoon salt
¼ teaspoon pepper
2 ½ cups milk
2 Tablespoons butter or margarine
8 ounces shredded cheese (about 2 cups, divided) - I recommend aged goatsmilk cheddar, with a quarter-cup of something especially flavorful for the topping!
8 ounces macaroni (about 1 ¾ cups), cooked 6 minutes and drained - Mom suggests elbows, but this time we went with medium shells
Before beginning: Heat oven, butter baking dish and grate cheese.
In a medium saucepan (seriously, not a small one), combine corn starch, salt, and pepper. Stir in milk until smooth. Add margarine or butter. Stirring constantly, bring to boil over medium-high heat and boil one minute (this concoction will expand hugely!). Remove from heat. Reserve ¼ cup cheese for topping. Stir in remaining cheese until melted. Add pasta. Turn into greased 2-quart casserole. Sprinkle with reserved cheese. Bake uncovered in 375° oven 25 minutes or until hot and bubbly (I like it to brown up on top). Makes 6 servings (theoretically).
Ingredients:
2 Tablespoons corn starch
1 teaspoon salt
¼ teaspoon pepper
2 ½ cups milk
2 Tablespoons butter or margarine
8 ounces shredded cheese (about 2 cups, divided) - I recommend aged goatsmilk cheddar, with a quarter-cup of something especially flavorful for the topping!
8 ounces macaroni (about 1 ¾ cups), cooked 6 minutes and drained - Mom suggests elbows, but this time we went with medium shells
Before beginning: Heat oven, butter baking dish and grate cheese.
In a medium saucepan (seriously, not a small one), combine corn starch, salt, and pepper. Stir in milk until smooth. Add margarine or butter. Stirring constantly, bring to boil over medium-high heat and boil one minute (this concoction will expand hugely!). Remove from heat. Reserve ¼ cup cheese for topping. Stir in remaining cheese until melted. Add pasta. Turn into greased 2-quart casserole. Sprinkle with reserved cheese. Bake uncovered in 375° oven 25 minutes or until hot and bubbly (I like it to brown up on top). Makes 6 servings (theoretically).
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