This goat cheese mac and cheese is rich with fontina, bacon, and pine nuts. Dried herbs and bay leaf brighten it up a little, but this dish is pure comfort food, made to be enjoyed in the winter when super bright flavors are not usually the name of the game.You'll love how the herbs complement the cheese sauce and how the bacon and pine nuts shine in textural contrast.This is a great spin on a classic stove-top mac and cheese recipe.
6ozmild chevrecrumbled and at room temperature (I used an herbed goat cheese)
8ozFontina cheese. shredded and at room temperature
1lbshort pastapreferably one with ridges
Instructions
Bring the milk to a high simmer along with the garlic, chives and bay leaves. Keep warm and let the herbs steep while you cook the pine nuts and bacon.
In a dry skillet, toast the pine nuts over medium heat until golden. Pour onto a plate to cool, and set aside.
Chop the bacon into 3/4" pieces and cook until crisp.
Drain the bacon and set aside. Pour off all but 1/4 cup of bacon fat.
Add the flour to the bacon fat and cook over medium heat, stirring constantly, until a light tan/beige.
Remove the bay leaves from the hot milk with tongs, and pour the milk into the roux.
Add the Italian seasoning and cayenne.
Cook, stirring constantly until it comes to a boil.
Keep it at a very low boil until reduced and thickened, about 10 minutes.
With the heat off, whisk in the cheeses, a bit at a time, until smooth and stretchy. Leave on the stove with the heat off.
Cook pasta in well-salted water for about half the time called for on the box.
Add the pasta and about 1/2 cup of the cooking liquid to the cheese sauce.
Turn the heat up to medium-high, and cook, stirring frequently, until the pasta is cooked and the sauce is thick and reduced to its original consistency.
Stir in most of the bacon and pine nuts.
Serve hot, garnished with some of the reserved bacon and pine nuts as well as a sprinkling of chives.
Notes
A Note About Salt
Salt sparingly before adding the cheeses and bacon, since both contain a lot of salt. Taste just before serving and stir in a bit more if you think it needs it.
Variation
You can easily brighten up the whole dish by adding the zest from a lemon (or even 2) to your cheese sauce.
Storing
Store leftovers in a sealed container in the fridge for up to 5 days.
Reheating
Reheat 1 serving at a time in the microwave. Add about a tablespoon of milk or half and half when you reheat. Heat for 1 minute, stir, and heat for an additional 30 seconds. (You microwave may differ from mine, so play around with the time).