Prep 15 mins
Cook 48 mins
Wow! Very special macaroni dish--very rich and delicious! (it doesn't have to be Vermont goat cheese). From the local newspaper.
- 1⁄2 lb elbow macaroni
- 1⁄4 cup butter
- 1⁄4 cup flour
- 3 cups milk, heated
- 1 cup sun-dried tomato
- 8 ounces vermont goat cheese
- 1⁄4 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
- 1⁄2 cup fresh grated parmesan cheese
- 1⁄4 cup extra virgin olive oil
- 1 teaspoon chopped parsley
- Preheat oven to 325°F.
- Cook macaroni in salted boiling water until just tender, drain.
- Run under cold water, then drain very well and set aside.
- In a heavy saucepan, melt butter, then add flour stirring to combine.
- Cook 2 to 3 minutes on moderate heat.
- Add milk, slowly stirring.
- Simmer 10 to 20 minutes until flour taste has gone.
- Strain sauce into bowl and cool.
- Soak tomatoes in hot water until soft, slice into 1/4 inch strips.
- In large mixing bowl, place macaroni and half of white sauce.
- Crumple goat cheese over top.
- Add tomatoes, garlic, thyme and oregano.
- Work together gently by hand.
- Add mascarpone and heavy cream.
- Season with black pepper and salt.
- The mix should be soft but not sloppy--if it is too dry add more white sauce.
- Put in 10 inch baking dish.
- 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). Sprinkle on top of macaroni.
- Bake 20 to 25 minutes.