Tuesday, November 29, 2011

Goat Cheese Mac & Cheese {+ Giveaway!}

Posted by Erin Wilburn / 121 comments » / goat cheese, pasta, sides

One of the first questions I asked my doctor when I found out I was pregnant was what foods I should avoid, and what were myths regarding pregnancy & food.  I was certainly relieved when she told me that soft cheeses such as goat cheese, blue cheese, etc were perfectly safe as long as they were pasteurized.  And here in the US, it’s pretty hard to come by unpasteurized milk or soft cheeses.  Pretty much anything you can purchase at the supermarket will be pasteurized.  So, when I was contacted by Ile de France Gourmet Cheeses for a chance to sample their goat cheese and do a giveaway, I jumped at the chance!  Of course, the first question I asked was whether or not their cheeses are pasteurized.  Being assured they are, I am delighted to bring you this recipe!

With a quick look at my post history it’s easy to see I love goat cheese.  From pizza & burgers, appetizers, steak, to muffins & ice cream, goat cheese is incredibly versatile.  When planning the menu for my first time cooking Thanksgiving dinner, I knew I wanted a savory goat cheese dish.  It didn’t take me long to settle on this recipe for goat cheese macaroni & cheese.  I knew Nathan & I would like it, as well as our neighbor who we invited over.  I just wasn’t sure if Nathan’s dad would like it.  I know he certainly enjoys traditional Thanksgiving fare, and was worried the goat cheese macaroni & cheese would be a little too “out there” for him.  I told him multiple times it wouldn’t hurt my feelings if he didn’t like it.  Well it looks like I underestimated his palate!  He really enjoyed the goat cheese macaroni & cheese, and even asked for the recipe!

In most dishes I make with goat cheese, I often say the goat cheese adds subtle flavor to the dish.  But, in this one, I’ll say it certainly moves to the center stage.  I found Ile de France’s goat cheese to be top quality, and it was perfect for this dish.  This macaroni & cheese is creamy, rich, & savory.  The cheese sauce is a bit thicker than your average sauce, and you’ll need a blender or food processor to help it all come together.  This was one of the last dishes that came together for me as I was finishing up our Thanksgiving spread.  Only then did I realize you can make the cheese sauce the night before.  Haha, oh well!  Despite that, it was still a simple dish to make.  It was certainly well enjoyed by all of us, and I definitely think you will like it too!

***GIVEAWAY IS NOW CLOSED*** Congrats to the winner: Lucky number 100 Shalie

And now, for the giveaway!  You can win a 5 cheese basket including a variety of Ile de France Cheeses, such as brie cheese, goat cheese, camembert and Roquefort. I can’t say exactly what the basket will include, however, and it may include some other French cheeses as well!  Is your mouth watering right now?  Mine is.  This would be the perfect addition to your holiday or New Year’s gathering.  All you have to do to enter is answer: “What is your favorite dish involving goat cheese?”

For one additional chance to win, tweet about the giveaway and leave an additional comment telling me you tweeted.  “@ErinsFoodFiles is giving a away an Ile de France cheese basket from @IDFCheese! Enter here to win: http://tinyurl.com/79vrdbe”  Be sure to leave your twitter handle in the comment, so I can verify!

**Giveaway ends Sunday, December 4th, 11pm CST**

Print

Goat Cheese Mac & Cheese

Yield: approx 6 generous servings

Ingredients:

3 tablespoons butter
3 tablespoons flour
1½ cups half-and-half
¾ cup heavy cream
1½ tablespoons white wine
1¼ cup fresh goat cheese (such as Ile de France)
½ cup garlic-herb Boursin cheese
1½ teaspoons kosher salt (or more to taste)
1⁄8 teaspoon ground white pepper
Dash of Tabasco
2/3 box (2/3 pound) cavatappi/corkscrew pasta (the original recipe called for 1/2 a box, and this was not enough for me, so I ended up cooking more pasta)
cracked black pepper

Directions:

In a medium saucepan set over medium heat, melt the butter. Add the flour to make a roux and cook for 1 minute.

Add half-and-half, heavy cream, white wine, salt, and white pepper. Stir to combine and bring to a high simmer, but make sure not to boil the milk. Cook the mixture on low for 10 minutes to thicken. Set aside to cool for 5 minutes.

Put the cream mixture into a blender and add the goat and Boursin cheeses and Tabasco. Blend for 10 seconds on low speed until smooth.

Strain the cheese sauce through a mesh strainer back into the saucepan and set aside to cool until the pasta is cooked, or store it covered overnight in the fridge.

Bring a pot of salted water to a boil. Add the cavatappi, and cook until al dente, about 8 or 9 minutes (the pasta will continue to cook in the sauce). Strain the pasta and add it to the cheese sauce. Turn the heat to medium-low and warm the macaroni and cheese until heated through, about 2 minutes. Season with more salt if necessary. Finish with a touch of cracked black pepper.

from The Washingtonian

PS. Even if you don’t win, head on over to Ile de France’s website for coupons and giveaways on their site!