Goat Herder's Mac 'N' Cheese - Blue Monday

Mustard Field - Alvadore Oregon



From the kitchen of One Perfect Bite...If goat herder's actually made mac 'n' cheese this is what they'd eat. This creamy pasta is made from goat's milk and chevre with bits of hot pepper and tomato added for a splash of color. I've used small shells as a vehicle to capture the lovely sauce the macaroni is warmed in, but any pasta could be used. Those who love the crunch of a classic mac 'n' cheese will probably be disappointed with this version, but anyone who is willing to experiment and is looking for a new approach to an old favorite will be pleased. Goat's milk has a salty undertone and is a bit sweeter that cow's milk. While the milk is not popular in the United States, it is the milk of choice in other parts of the world. You should be able to find it in most large grocery chains or in the dairy section of health food stores. This version of mac 'n' cheese is assembled from fully cooked ingredients that are combined and warmed just before serving. The final dish is creamier than it's more common counterpart and it is wonderful as a side with plain grilled meat or poultry. It is very rich so keep serving portions slight smaller than you would normally serve. This is a lovely pasta and, fortunately, it is also easy to do. While I doubt you'll have to worry about leftovers, they will keep for several days if well-wrapped and refrigerated. I hope you'll give this a try. Here's the recipe.

Goat Herder's Mac 'N' Cheese...from the kitchen of One Perfect Bite

Ingredients:
3 cups goat's milk
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons butter
2 tablespoons all-purpose flour
Juice of 1/2 lemon
1 jalapeno pepper, seeded and very finely diced
1 large Roma tomato, seed and very finely diced
4 ounces crumbled goat cheese
8 ounces cooked shells or other small pasta

Directions:
1) Place goat's milk, salt and pepper in a 3-quart sauce pan and bring to a simmer. Simmer until reduced by one-third. Lower heat and keep warm.
2) Combine butter and flour in a small skillet and whisk over moderate heat until a roux forms. Whisk into goat's milk. Bring mixture back to the simmer and cook until sauce thickens. Adjust salt and pepper to taste. Stir in lemon juice, jalapeno, tomato, cheese and pasta and cook until cheese melts and pasta is warmed through. Again check for seasoning. Serve hot. Yield: 4 to 5 servings.

You might also enjoy these recipes:
Truffled Mac 'N' Cheese - One Perfect Bite
Chili-Mac Skillet - One Perfect Bite
Heaven-Sent Macaroni and Cheese - Food Blogga
Caramelized Shallots and Sage Mac and Cheese - Nosh and Tell
Mac and Cheese to Please - The Life and Loves of Grumpy's Honeybunch
Quick Macaroni and Cheese - I'm Running to Eat

This post is being linked to:
Smiling Sally - Blue Monday

Truffled Mac n' Cheese

From the kitchen of One Perfect Bite...Tucked along the Rio Grand in the quiet hill country of Texas is Hudson's on the Bend, a restaurant that has fed presidents, Hollywood royalty and a real king or two. The restaurant is known for its preparation of wild game and fish and the big flavors produced by Chef Jeff Blank and his kitchen staff. I received one of Jeff's cookbooks last Christmas. While perusing the book I came across a recipe for truffled Mac n' Cheese and knew I had to try it. I want to share it with you today. Those of you who visit me on a regular basis know that the first time I use a recipe developed by a culinary star, I follow the recipe exactly as it was written. The habit is annoying to some, but I think it's the only fair way to judge the success of the dish and the chef. After that all bets are off. I've been known to completely rewrite some of the creations that find their way to my kitchen. I have not done that with today's recipe, but I have some suggestions for those of you who want to try it. This is a delicious dish, but it's extraordinarily rich. In addition to copious amounts of butter and cheese, the recipe calls for a quart of heavy cream. The second time I made the dish I replaced heavy cream with light cream and added the juice of half a lemon to the liquid as well. I made tonight's version with whole milk. The truffle oil is a must, as is the use of a soft herbed cheese. Even with the revisions, the dish is extraordinarily rich. It is also delicious. If you love mac n' cheese you owe to yourself to give this a try. Here's the recipe as it was originally written.

Truffled Mac n' Cheese ...from the kitchen of One Perfect Bite, courtesy of Hudson's on the Bend

Ingredients:
1 pound dried pasta (i.e. elbow macaroni, penne, cavatappi)
1/4 cup truffle oil
1 quart heavy cream
4 tablespoon butter
6 tablespoons all-purpose flour
Dash cayenne pepper
Salt and pepper to taste
1 cup grated Parmesan cheese
1 cup Boursin cheese
Optional : 1 truffle
Crumb topping
1 cup bread crumbs
1 tablespoon truffle oil
3 tablespoons melted butter
2 tablespoons mixed fresh parsley and chives

Directions:
1) Cook pasta in a large pot of boiling, salted water, until just tender.
2) Cool pasta with cold water, then drain in a colander.
3) Toss pasta with 1/4 cup truffle oil.
4) Melt 4 tablespoons butter in a heavy bottomed pan.
5) Stir in flour to make a blonde roux. Don't brown.
6) Add heavy cream and simmer mixture until it thickens.
7) Season with cayenne, salt and pepper.
8) Remove from heat and add pasta and cheeses.
9) Stir to combine.
10) Taste mixture and adjust salt and pepper if needed.
11) Pour into a buttered 9 x 9-inch ovenproof casserole dish.
12) In a bowl, combine bread crumbs, melted butter, 1 tablespoon of truffle oil, and herbs.
13) Pour bread crumbs over the pasta cheese mixture.
14) Bake until golden brown at 400 to 425 degrees for approximately 25 minutes.
15) Garnish with optional truffle slices. Yield: 10-12 servings.

You might also enjoy these recipes:

Straw and Hay
Pumpkin and Goat Cheese Lasagna
Mushroom Lasagna Florentine