Goat Cheese and Sun-Dried Tomato Macaroni Recipe

Name: Goat Cheese and Sun-Dried Tomato Macaroni
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 lb elbow macaroni; ¼ cup butter; ¼ cup flour; 3 cups milk, heated; 1 cup sun-dried tomato; 8 ounces vermont goat cheese; ¼ cup roasted garlic; 1 teaspoon chopped thyme; 1 teaspoon chopped oregano; 1 cup mascarpone cheese; 1 cup heavy cream; 2 cups fresh breadcrumbs; 1 garlic clove; ½ cup fresh grated parmesan cheese; ¼ cup extra virgin olive oil; 1 teaspoon chopped parsley

Servings: persons

12 lb elbow macaroni
¼ cup butter
¼ cup flour
3 cups milk, heated
1 cup sun-dried tomato
8 ounces vermont goat cheese
¼ cup roasted garlic
1 teaspoon chopped thyme
1 teaspoon chopped oregano
1 cup mascarpone cheese
1 cup heavy cream
2 cups fresh breadcrumbs
1 garlic clove
½ cup fresh grated parmesan cheese
¼ cup extra virgin olive oil
1 teaspoon chopped parsley

1
Preheat oven to 325F.
2
Cook macaroni in salted boiling water until just tender, drain.
3
Run under cold water, then drain very well and set aside.
4
In a heavy saucepan, melt butter, then add flour stirring to combine.
5
Cook 2 to 3 minutes on moderate heat.
6
Add milk, slowly stirring.
7
Simmer 10 to 20 minutes until flour taste has gone.
8
Strain sauce into bowl and cool.
9
Soak tomatoes in hot water until soft, slice into 1/4 inch strips.
10
In large mixing bowl, place macaroni and half of white sauce.
11
Crumple goat cheese over top.
12
Add tomatoes, garlic, thyme and oregano.
13
Work together gently by hand.
14
Add mascarpone and heavy cream.
15
Season with black pepper and salt.
16
The mix should be soft but not sloppy--if it is too dry add more white sauce.
17
Put in 10 inch baking dish.
18
In food processor, grind bread and garlic together, then add olive oil and parsley, and pulse in processor just to mix (if you blend too long, the bread crumbs will turn green).
19
Sprinkle on top of macaroni.
20
Bake 20 to 25 minutes.

1228

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 12 lb elbow macaroni, ¼ cup butter, ¼ cup flour, 3 cups milk, heated, and more.

Yes, Goat Cheese and Sun-Dried Tomato Macaroni falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Goat Cheese and Sun-Dried Tomato Macaroni

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