Recipe by Dragon
Whenever I've had a long hard day, all I want for dinner is something comforting. For many people, myself included, comfort food means mac & cheese. Warm, tender pasta, creamy cheese sauce and a crunchy topping; pure comfort. This is my version of comfort. It's a creamy herbed cavatappi pasta with cheddar and goat cheese.
Serves: 2 mains or 4 sides
2 1/2 cups cavatappi pasta (or any short curly pasta)
1/4 cup butter
1/4 cup flour
2 cups milk, hot
1 1/2 cup mild cheddar, shredded
1 cup sharp white cheddar, shredded
1/2 cup goat's cheese, cut into cubes
1 teaspoon dried italian herb mix (rosemary, basil, thyme & oregano) or
1 tablespoon fresh italian herb mix (rosemary, basil, thyme & oregano)
1/4 teaspoon nutmeg
1/4 teaspoon pepper
2 or 4 tomato slices (optional)
2 or 4 basil leaves (optional)
1 tablespoon fine bread crumbs
1 tablespoon butter,cold
1. Preheat the oven to 375. In a large pot of salted boiling water, add cavatappi and cook for 8 minutes. Drain pasta and reserve.
2. Melt butter in a sauce pan. Add flour to the melted butter and cook for about 2 minutes. While whisking, add hot milk to the sauce pan and stir until the sauce thickens. Remove from heat.
3. Add herbs, nutmeg and pepper
4. Add shredded cheeses and stir until the cheese is melted into the sauce. Add the goat's cheese and stir to combine but not melt.
5. Add cooked pasta and stir to combine. Pour into 2 large ramekins or 4 small ramekins.
6. Top each ramekin with a slice of tomato and basil leaf (optional). Sprinkle the tops lightly with bread crumbs and dot with butter.
7. Bake for 20-25 minutes or until the sauce is bubbly and the tops are browned.
This is my entry to Culinarty's Original Recipe Round up.