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Humboldt Fog mac and cheese

SERVINGS
Yield: 4 servings; time: 40 minutes
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SERVINGS
Yield: 4 servings; time: 40 minutes
RATE THIS RECIPE
(0)

Ingredients

For the macaroni:
  • 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
For the topping:
  • 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.

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