Ingredients
- 1 pound cavatappi, preferably de cecco brand (prepare according to package directions)
- 2 tablespoon butter
- 1/4 cup onion cut into 1/3-inch dice
- 1 cup bay leaf
- 1 tablespoon all-purpose flour
- 1 1/2 cup whole milk
- 1/4 cup heavy cream
- 1 teaspoon dijon mustard
- 2 cup (1 pound) humboldt fog goat cheese (or any goat cheese)
- 3/4 cup chopped roasted peppers, half red and half yellow (bottled is fine)
- 1 cup to 2 teaspoons freshly ground black pepper, or to taste
- 1 teaspoon tabasco green pepper sauce, more as needed
- 1 pound cavatappi, preferably de cecco brand (prepare according to package directions)
- 2 tablespoon butter
- 1/4 cup onion cut into 1/3-inch dice
- 1 cup bay leaf
- 1 tablespoon all-purpose flour
- 1 1/2 cup whole milk
- 1/4 cup heavy cream
- 1 teaspoon dijon mustard
- 2 cup (1 pound) humboldt fog goat cheese (or any goat cheese)
- 3/4 cup chopped roasted peppers, half red and half yellow (bottled is fine)
- 1 cup to 2 teaspoons freshly ground black pepper, or to taste
- 1 teaspoon tabasco green pepper sauce, more as needed
- 1 large egg
- 2 tablespoon whole milk
- 4 ounce humboldt fog, shaped into four disks about 1/2-inch thick, chilled
- 1 cup fine dry bread crumbs or panko
- 1 tablespoon butter, for frying
Preparation
Baking Directions:
1.For the macaroni: Bring a large pot of water to a boil, and add 1 to 2 tablespoons salt.
Add cavatappi and stir well.
Cook until al dente, then drain well and set aside.
2.In a large heavy-bottomed pot over medium heat, melt butter (do not brown) and add onions and bay leaf.
Sauté until onions are soft, about 5 minutes, then discard bay leaf.
Add flour and cook 1 to 2 minutes, stirring constantly.
Whisk in milk, then cream.
Simmer until thickened, 2 to 3 minutes.
Add mustard, Humboldt Fog, roasted peppers, black pepper, 1 teaspoon Tabasco and salt to taste.
Stir pasta into cheese sauce; adjust seasonings, if necessary.
Cover, remove from heat, and keep warm.
3.For the topping: In a small bowl, whisk together the egg and milk.
Coat each disk of Humboldt Fog with egg mixture, then bread crumbs or panko; set aside.
Place a small heavy-bottomed skillet over medium-high heat, and melt butter.
Add coated cheese disks, and fry until golden, turning once, about 1 minute a side.
4.To serve, place equal portions of macaroni in four wide shallow bowls.
Top each with a disk of fried Humboldt Fog, and serve immediately.
