Sun-Dried Tomato, Basil and Chèvre Macaroni and Cheese

We’re drawing close to the end of Winter, and I’m going to take every opportunity possible to make comfort food while it’s still seasonally appropriate.

So a few weeks back I trekked through the snow to meet up with a couple friends and whip up this zesty version of a classic comfort food dish: Mac and Cheese.

Gourmet macaroni and cheese is all the rage these days amongst upscale restaurants. You can’t hardly look at a menu without seeing gruyère-and-lobster, blue-and-fig-and-rosemary, green chili, or countless other variations of the dish. Some people are tired of the trend, but to me it exemplifies one of the greatest techniques in cooking: the ability to separate the flavors from the vehicle – in this case, macaroni – and apply new ones to the dish.

I chose to use a handful of Italian ingredients to liven up the profile of the macaroni and cheese. Although normally somewhat aggressive flavors, the sun-dried tomato, basil and chèvre are all mellowed by each others presence. The tartness of the sun-dried tomato is balanced by the creaminess of the sauce, while the herbal notes of basil cut through the sharp, salty chèvre. The combination creates a distinctive, but deceptively tempered, dish.

This is a hearty meal with Italian flair is perfect for any dark, rainy evening. To serve, I recommend red wine and roaring fire.

Sun-Dried Tomato, Basil and Chèvre Macaroni and Cheese

  • 2 cups macaroni
  • 2 tablespoon butter
  • 1/2 cup onion, finely diced
  • 3 cloves of garlic, finely diced
  • 1/3 cup sun-dried tomato, finely diced
  • 1/2 cup heavy cream
  • 1/2 cup chèvre
  • 1/2 cup mozzarella
  • 1 tablespoon black pepper
  • 1 tablespoon oregano
  • 10 basil leaves, roughly shredded
  • 1/3 cup breadcrumbs
  • 1/3 cup Parmesan cheese, grated

 

  1. Cook the macaroni al dente according to instructions. Pre-heat the oven to 350 degrees.
  2. Heat a large saucepan to medium-high. Add the butter, onion, garlic and sun-dried tomato and saute for 6-8 minutes or until the onions begin to turn translucent.
  3. Reduce the heat to low. Add the heavy cream, chèvre, mozzarella, black pepper and oregano and simmer for another 5 minutes.
  4. Combine the macaroni, shredded basil and chèvre sauce in a large casserole dish and mix together until all the ingredients are evenly distributed. Sprinkle the breadcrumbs and Parmesan cheese over the top and place the casserole dish in the oven for 25-30 minutes.
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One Comment to “Sun-Dried Tomato, Basil and Chèvre Macaroni and Cheese”

  1. Reblogged this on Inspiredweightloss.

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