I asked Laura Werlin, a cheese expert, to share her tips-off on making a Summer-appropriate macaroni and cheese. She answered, “I have a whole chapter[ in Mac& Cheese, Please !] called ‘Lighten Up, Cool Down, ‘ and those recipes are all intended to be a little easier to make and a little lighter in spirit and in substance. I really like the goat cheese, mozzarella, basil, and tomato mac and cheese. It’s basically a play on the caprese salad. It’s just so light, summery, easy to make, and actually satisfying.”
Lucky for us, she sent over the recipe so we could exam it, and it’s no exaggeration when I say this is one recipe I plan to make again and again. The dish is like nostalgia and vacation stirred together. First, the gooey mac and cheese brings you back to the staple dinner you enjoyed as a kid, and second, the fresh tomatoes, basil, and mozzarella will induce you feel like you’re dining at a piazza in Italy.
Goat Cheese, Mozzarella, Basil, and Tomato Mac and Cheese
Adapted from Mac& Cheese, Please ! by Laura Werlin
The original recipe calls for skim milk. I used whole milk here, but feel free to use whatever milk you have on hand.
In addition, use whatever mozzarella you can get your hands on. I employed the little orbs, because they are fun to discover when melted throughout the pasta.
Ingredients 1 tablespoon plus 1/2 teaspoon kosher salt 8 ounces conchiglie( shell) pasta 1 tablespoon salted butter 1 tablespoon olive oil, or more if needed 1/4 cup all-purpose flour 2 1/2 beakers milk 1 log( 4 ounces) fresh goat cheese, coarsely disintegrated 6 ounces ciliegine fresh mozzarella 1 ounce parmesan cheese, finely grated 3/4 cup fresh basil, cut in a chiffonade 2 teaspoons lemon zest, finely chopped 1 1/2 cups cherry tomatoes, halved Freshly ground pepper
Directions Fill a 4- to 5-quart pot about three-quarters full with water and add 1 tablespoon of the salt. Bring to a simmer and add the pasta. Cook according to package directions, stirring once or twice, until al dente. Then drain. Using the same pot you used to construct the pasta, hot the butter and petroleum over medium heat. Slowly whisk in the flour and stir constantly until a paste forms, 30 to 45 seconds. Continue stirring for 1 to 2 minutes more, until the mixture starts to darken slightly and odors a bit nutty. Turn heat to medium-low. Slowly whisk in the milk and the remaining 1/2 teaspoon salt and cook until the mixture is hot and just beginning to bubble around the edges, 5 to 7 minutes. It should be thick enough to coat the back of a wooden spoonful. Add the cheeses and lemon zest and stir until the sauce is smooth but not runny. It should be similar in texture to cake batter. If it’s soupy, continue cooking until it thickens. Add pasta, tomatoes, and basil and stir merely until mixed in. Ladle into bowls and top with black pepper. Serve right away.
Information Category Pasta, Main Dishes Cuisine North American Yield Serves 6 to 8 Total Period 30 minutes
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