mac n’ cheese with goat cheese, bacon, and cranberries
Sometimes I like to get a little fancy in the kitchen, and when I say fancy – I mean I make easy things look complicated. Wait, let me take that back… now that I think about it mac n’cheese is complicated! Everyone thinks its sooo easy but it’s not, unless your making it from a box. Anyone can make it from a box, but not everyone can make it from scratch.
First of all I love any kind of cheese, but goat cheese is just plain delicious! Most people don’t like goat cheese because of its tangy flavor, the best way I can describe it is tangy cream cheese. When paired with something sweet like cranberries, it taste like a little piece of heaven… yummmm…. and throw bacon in the mix even better!! The best way to describe this fancy pants mac n’cheese is Thanksgiving on a plate.
Ingredients
- Kosher salt
- 1 pound elbow macaroni or shells
- 1 1/2 cup milk
- 8 tablespoons (1 stick) unsalted butter, divided
- 1/2 cup all-purpose flour
- 8 ounces goat cheese
- 8 ounces mozzarella, grated (2 cups)
- 3 cups chopped bacon
- 1/4 cup of dried cranberries chopped
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon rosemary
- 1 cup Panko bread crumbs
Directions
Preheat the oven to 375 degrees F.
In 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 6 tablespoons of butter in a large (4-quart) 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 two more, until thickened and smooth. Off the heat, add the goat cheese, mozzarella, 1 tablespoon salt, pepper, and rosemary. In a 3-quart baking dish combine the cooked pasta, bacon, and cranberries. Pour cheese sauce over pasta.
Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.
Deseed- make incision big
coldfishie 