Macaroni Goat Cheese Recipes

MACARONI AND CHEESE

Steps:

• Preheat the oven to 450 degrees F.
• Butter a 13 by 9-inch glass baking dish and set aside. Cook the noodles in a large pot of boiling salted water until tender but still firm to bite, stirring frequently, about 5 minutes. Drain well, but do not rinse.
• Whisk the cream, milk, flour, 1/2 teaspoon salt, and pepper in large bowl to blend. Stir in 1 cup Fontina, 1/2 cup Parmesan, 1/2 cup mozzarella, ham, if using, and parsley. Add the noodles and toss to coat. Transfer the noodle mixture to the prepared baking dish. Toss the remaining 1 cup Fontina, 1/4 cup Parmesan, and 1/4 cup mozzarella in a small bowl to blend. Sprinkle the cheese mixture over the noodle mixture. Bake until the sauce bubbles and the cheese melts and begins to brown on top, about 20 minutes. Let stand for 10 minutes before serving.

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.

GINNY'S CHEEZY MACARONI

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place margarine in 9x13 inch baking dish and put in oven to melt. When margarine is completely melted, pour in macaroni, salt and pepper. Stir until macaroni is coated with butter. Sprinkle cheese over macaroni and then pour milk over all. Do not stir and do not cover dish.
• Bake in preheated oven for 60 minutes. Do not stir while baking.

MACARONI WITH CHEESE

Steps:

• Measure out the macaroni and set aside.
• Bring 3 quarts of water to a boil and add salt and macaroni. Stir frequently and cook until tender, about 12 minutes. Drain thoroughly.
• Return the macaroni to the kettle and add the milk, cream and nutmeg. Bring to a boil and cook about 4 minutes or until the liquid is absorbed. Pour the macaroni into a flat baking dish.
• Meanwhile, preheat the broiler to high.
• Sprinkle the top of the macaroni evenly with cheese. Place the dish under the broiler and broil until the top is lightly browned.

MACARONI AND CHEESE

Steps:

• Heat oven to 375 degrees. Lightly butter a 2-quart casserole. Set aside. Cook macaroni in a large pot of boiling water according to package instructions. Drain, rinse with cool water to stop the cooking, and set aside.
• Warm milk in a medium saucepan over medium-low heat. Melt butter in a large heavy pot over medium heat. Gradually whisk in flour and cook for 2 minutes, or until mixture is thick and smooth. Whisking constantly, gradually add warm milk. Cook over medium-low heat 8 to 10 minutes, whisking occasionally. Remove white sauce from heat; add salt, pepper, and cayenne.
• In a bowl, combine 1/4 cup each yellow and white cheddar and 1/4 cup Parmesan; set aside. Set aside 1 tablespoon scallions. Add remaining 1 3/4 cups of both cheddars and 3/4 cup Parmesan to warm white sauce. Stir well. Stir in remaining scallions, then the cooked macaroni. Add goat cheese in 1-inch pieces; fold gently to combine.
• Transfer mixture to casserole; top with reserved scallions and cheeses. Bake until golden brown and bubbling, 30 to 35 minutes.

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.

BAKED GOAT CHEESE PASTA

Steps:

• Preheat the oven to 425°F. Bring a large pot of salted water to a boil.
• Add the tomatoes, garlic, shallot, oregano and red pepper flakes to a 9 x 13 baking dish. Add 2 tablespoons of the olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss to combine. Nestle the goat cheese in the dish among the other ingredients and drizzle with the last tablespoon of olive oil. Bake until the tomatoes have blistered and the goat cheese has melted slightly, 22 to 25 minutes.
• While the tomatoes and goat cheese bake, cook the pasta according to the package instructions. Drain, reserving 1/2 cup of pasta water, and set aside.
• Remove the tomatoes and goat cheese from the oven. Add the pesto and begin tossing everything together, breaking up the goat cheese as you go and adding a little pasta water, until you have a creamy consistency. Add the cooked pasta and toss to coat. Serve hot garnished with the fresh basil.

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.