Comfort Food | Pasta Shells and Goat Cheese

by Melissa on February 7, 2012

It’s hard to believe that we’re already in February. I don’t know about you, but I’ve had quite the crazy start to the new year.

My work life has been busier than ever, filled with restaurant photo shoots, corporate headshots and business portraits. Not to mention the regular flow of branding projects and blog designs.


It’s been hard to keep up with posting here, but when I found a spare moment (on Superbowl Sunday), I cooked up a batch of the ultimate comfort food: mac n’ cheese. This is a new take on the traditional macaroni and cheese made with cheddar cheese, I used Parmesan and goat cheese instead.

In fact, the sauce is based off of the one used in this eggplant and artichoke white lasagna. I hope you enjoy it as much as our Superbowl party did!

 

Macaroni and Goat Cheese (serves 6)
3 cups pasta shells (or macaroni)
Olive oil
2 cloves garlic, finely chopped
4 green onions, diced
1 tablespoon unsalted butter
1 tablespoon, plus 2 tablespoons all-purpose flour, divided
2 cups reduced fat milk
1/2 cup grated parmigiano-reggiano cheese
1/2 cup goat cheese
Salt and pepper to taste

Let’s Cook:
1. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add garlic, green onions and cook, stirring occasionally, until golden, 3 to 4 minutes. Set green onions aside.
2. Cook pasta shells according to directions on package, then drain and set aside.
3. For the sauce, melt butter in a medium saucepan over medium heat. Whisk in flour while stirring constantly, for 30 seconds. Then slowly add in milk until combined well. Reduce heat to medium low and let the mixture simmer until it thickens, stirring occasionally (about 4 to 5 minutes). If the mixture isn’t quite thick enough, sprinkle in some more flour and mix until the sauce reaches a consistency that you like.
4. Remove the saucepan from the heat and add the parmigiano-reggiano cheese, cup goat cheese, salt and pepper to taste and green onions. Stir until cheese melts, then stir in pasta shells.
5. Serve and enjoy!

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{ 11 comments… read them below or add one }

1 Averie @ Love Veggies and Yoga February 7, 2012 at 11:14 am

Melissa, love the gentle site tweaks you made here. And congrats on all those projects and successful endeavors you’ve been working on!

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2 Melissa February 8, 2012 at 10:31 am

Thanks Averie :) I thought it was time to put more emphasis on the photos on the blog, rather than the design – haha!

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3 Mercedes February 7, 2012 at 9:00 pm

What a great flavor combination! I have some goat cheese that I need to use and this just might be what I do with it!

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4 Melissa February 8, 2012 at 10:31 am

I hope you enjoy it, Mercedes!

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5 myfudo February 7, 2012 at 9:25 pm

I’ll try this out using spiral pasta. I bet it will taste really great. Thanks for sharing.

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6 Melissa February 8, 2012 at 10:32 am

Ooo… spiral pasta, yes! Yum!

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7 Deseree February 7, 2012 at 10:20 pm

Love the idea of goat cheese mac n’ cheese. I must try this! Beautiful picture :)

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8 Melissa February 8, 2012 at 10:32 am

Thanks Deseree! Hope you enjoy it :)

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9 Kate February 8, 2012 at 1:31 pm

I just found your site- beautiful pictures and this recipe sounds delicious. I can’t wait to try it!

One question- in step 1, you wrote “add garlic, leeks…” I assume you mean green onions? or did you mean leeks in the ingredient list? thanks!

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10 Melissa February 8, 2012 at 1:33 pm

Sorry about that Kate! I just fixed the recipe, what happened is that I copied the directions from my lasagna recipe (which it is derived from) and completely forgot to change the directions for the new dish. Ah! Blame my scattered brain :)

Reply

11 Kate February 8, 2012 at 1:40 pm

scattered brain blamed! thanks for the clarification :)

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