Laurel Chenel Goat Cheese Mac N Cheese Recipes

Steps:

• Preheat the oven to 400 degrees F.
• Place a baking rack on a sheet pan and arrange the bacon in 1 layer on the baking rack. Bake for 15 to 20 minutes, until the bacon is crisp. Remove the pan carefully from the oven - there will be hot grease in the pan! Transfer the bacon to a plate lined with paper towels and crumble when it is cool enough to handle.
• Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.
• Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt the butter in a medium pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or 2 more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, blue cheese, 1 teaspoon salt, pepper, and nutmeg. Add the cooked macaroni and crumbled bacon and stir well. Pour into 2 individual size gratin dishes.
• Place the bread slices in a food processor fitted with a steel blade and pulse until you have coarse crumbs. Add the basil and pulse to combine. Sprinkle the bread crumb mixture over the top of the pasta. Bake for 35 to 40 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

Steps:

• Bring a large pot of water to a boil. Salt water and cook pasta to a chewy al dente, about 8 minutes.
• In a nonstick skillet, brown and crumble the sausage. Drain cooked crumbles on paper towel lined plate. Return pan to heat and add extra-virgin olive oil, butter, garlic and mushrooms. Season liberally with salt and pepper. Saute 3 to 5 minutes, until mushrooms are lightly golden.
• Preheat broiler to high.
• To mushrooms, add flour and stir, cooking 2 minutes. Whisk in stock, then stir in cream. Bring cream to a bubble, then stir in 2 cups of 4 cheese blend. When cheese has melted into sauce, add tomatoes. When sauce comes to a bubble, remove from heat and adjust seasonings, adding hot sauce if desired.
• Combine cheese sauce with sausage and pasta, transfer to flameproof baking dish, casserole or flameproof serving platter. Sprinkle remaining 1/2 cup of 4 cheese blend and the grated Parmesan over the top and brown under hot broiler.

Steps:

• Grate all the cheeses and keep separated. Zest 2/3 lemon into goat gouda. Add smoked paprika and salt and pepper and blend.
• Bring shrimp stock or water to a boil. Add strozzapreti and tubetti pastas. Bring water back to a boil and cook about 6 to 8 minutes. Drain and set aside.
• Peel fresh artichokes down to heart, removing choke. Boil artichokes to a soft-firm (about 20 minutes). Roast your artichoke hearts with lemon juice, salt, pepper, garlic, bay leaves and a splash of olive oil for 15 minutes in a preheated 350 degrees F oven. Chop artichokes into 1 1/2-inch chunks and set aside.
• Rough chop and saute your pancetta in pan until just crispy on outside- do not overcook.
• For the sauce:
• Start by melting the butter. Then add a tablespoon all purpose flour and whisk together to create a roux. Add cream, then garlic granules, Spanish paprika, salt, red pepper flakes, cayenne, Italian seasoning and the juice of 1/2 lemon. Add your cheeses 1 at a time: first the melted Pata Cabra goat cheese, then your Humboldt fog and goat cheeses. Reserve 2 ounces of the Haystack for final garnish. Fold in egg whites. Blend until all cheese is melted. Add pancetta and artichokes. Now add your cooked pasta to mixture, making sure all the pasta is coated.
• You can cook for just a bit longer. Add salt, to taste, as needed. Place into small bowls and garnish with remaining goat cheese. Sprinkle sugar onto the cheese and brulee with a kitchen torch. Garnish with chives and serve.

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.