Mac and Cheese - Loire-Inspried
- RECIPE YEAR: 2016
- RECIPE BY: Kathleen Kelley Young & Madeline Kelley Stewart
- YIELD: Serves 6
- PAIRS WELL WITH: Kelley & Young
I just love our fumé-style Sauvignon Blanc, and this mac and cheese is phenomenal. The goat cheese is tangy and creamy, and the mozzarella makes the mac and cheese ooey-gooey. The spiciness of the dry mustard and cayenne are offset by the refreshing peas, and who doesn't like bacon. It's easy to make and great left over.
Ooey-Gooey Cheese Sauce
- 3 tablespoons unsalted butter
- 1/4 cup gluten-free flour
- 2 teaspoons dry mustard
- 1/8 teaspoon cayenne pepper (optional)
- 6 cups milk (whole or 2%)
- 2 cups crumbled goat cheese
- 2 cups shredded mozzarella cheese
- Salt and freshly ground black pepper, to taste
In a large saucepan over medium heat, melt the butter. In a small bowl, whisk together the flour, mustard and cayenne and then slowly whisk the flour mixture into the melted butter. Cook, whisking constantly, until the flour begins to lightly brown, making a roux. Slowly add the milk a little at a time, continuing to whisk, making a béchamel sauce. Reduce the heat to medium-low and slowly add the goat and mozzarella cheeses, continuing to stir until everything is melted together. Season with salt and black pepper. It sounds hard but it's really quite easy!
Cooking Macaroni and Assembling
- 2 pounds elbow macaroni
- 1 pound thin bacon slices
- 1 cup peas, fresh or frozen
- 1 cup seasoned bread crumbs
- 1/2 cup grated Parmesan cheese
Preheat the oven to 350°F. Generously butter a casserole dish. Bring a large pot of water to a boil over high heat. Add the macaroni and cook just until al dente. Drain and set aside. In a large fry pan, fry the bacon until crispy. Transfer to paper towels and let cool, then crumble. In a large saucepan, combine the cheese sauce, macaroni, bacon and peas. The mixture may seem a bit runny, but the macaroni will continue to cook and the sauce will soak in. Pour into the prepared casserole dish. In a bowl, stir together the bread crumbs and cheese, and sprinkle over the top of the mac and cheese. Bake until bubbly and crispy around the edges, 25 to 30 minutes.