Lola's Gourmet Macaroni and Cheese

Indulge in a flavorful and creamy macaroni and cheese dish with a unique twist of goat cheese and dried apricots.

Ingredients

1	pound rigatoni or penne rigate pasta
2	tablespoons butter
2	tablespoons all-purpose flour
2	cups milk
1	sprig rosemary
1	bay leaf
¼	teaspoon white pepper
	Salt to taste
7 to 8	dried apricots, chopped
4	ounces chevre

Instructions

• 1. Begin by bringing a large pasta pot of water to a boil. In the meantime, start preparing the sauce. Once the water is boiling, generously salt it and cook the pasta for one minute less than the recommended time, just before reaching al dente. Drain the pasta.
  2. In a medium to large saucepan (sized adequately to accommodate the pasta later), melt the butter over medium heat. Gradually whisk in the flour until smooth without any lumps. Cook for a few minutes to eliminate the raw flour taste, creating a light roux.
  3. While whisking constantly, pour the milk into the roux. Slowly bring the mixture to a gentle simmer over medium heat, whisking until the sauce starts to thicken slightly. Add the rosemary, bay leaf, chopped apricots, and season with salt (begin with a modest amount and adjust later as needed after adding the cheese) and white pepper. Cook the béchamel sauce slowly over medium heat, stirring regularly and scraping the sides of the pan with a wooden spoon, until the sauce becomes thick and coats the back of a spoon, approximately 20 minutes.
  4. Discard the bay leaf and rosemary sprig. Crumble the goat cheese into the sauce and stir well to combine, transforming the sauce into a Mornay sauce. Add the cooked and drained pasta to the sauce, cooking for an additional minute while stirring to coat the noodles. For a finishing touch, consider garnishing with a sharp cheese such as Pecorino, which complements the goat cheese flavor. However, this dish is equally delicious enjoyed straight from the pot!

Jul 19, 2024