Classic recipes endure the test of time because they are cheap, easy to prepare and good tasting. Pasta & cheese casserole recipes can be found in the oldest medieval cookbooks from the 14th century. That kind of longevity makes mac & cheese a classic. And a good comfort food.
While the first modern recipe for the dish was included in a 1769 book for English housekeepers, the immigration of mac & cheese to the American South has been credited to our third president, Thomas Jefferson of Virginia. Jefferson served as an American delegate in France for 5 years. He immersed himself in the cuisine of the continent and traveled to other European countries during his years in France. After being elected president in 1801, Jefferson served an Italian “macaroni pie” at a state dinner.
The boxed version of the dish, Kraft Macaroni & Cheese, was introduced in 1937. Inexpensive & quick, it was an immediate success in the US and Canada during the hardships of the Depression. It is still very popular with young kids & starving students. I prefer grown up renditions of mac & cheese; homemade with veggies or seafood thrown in & different cheeses used for the sauce. This version uses a creamy goat cheese in the sauce, spinach mixed in with the pasta and tomatoes added on top.
Goat Cheese, Tomato & Spinach Mac & Cheese
Goat Cheese, Tomato & Spinach Mac & Cheese (adapted from saveur.com)
Serves 4
Ingredients:
- 8 ounces hollow pasta, like penne
- 3 tablespoons unsalted butter
- ¼ cup flour
- 3 cups milk
- 1¾ cup goat cheese, divided
- 3 cups baby spinach, about 4.5 ounces, washed & stems removed
- 4 plum tomatoes, thinly sliced
- Kosher salt and freshly ground black pepper, to taste
Instructions:
Heat the oven to 375°. Bring a 4-quart saucepot of lightly salted water to a boil. Add the pasta and cook, stirring occasionally, until cooked halfway through, about 3 minutes. Drain the pasta then set it aside.
Melt the butter in a 4-quart saucepot over medium heat. Add the flour and stir until the mixture thickens, about 1 minute. Whisk in the milk and cook, continuing to whisk often, until the sauce has thickened and coats the back of a spoon, about 10 minutes.
Start with a a roux then add the milk for the sauce.
Remove the pot from the heat. Stir in 1½ cups of the goat cheese and the spinach.
When the sauce is ready, the goat cheese & spinach are added to it.
Add the pasta and season with salt and pepper.
Mix in the pasta.
Transfer the mixture to a greased 8” x 8” baking dish. Layer the tomato slices on top of the pasta & cheese sauce, then sprinkle the remaining goat cheese on top.
Tomatoes are layered over the pasta & cheese & topped with more cheese.
Place the baking dish on a baking sheet and bake the casserole until the pasta and cheese are golden brown and bubbly, about 45 minutes. Allow it to cool for 10-15 minutes before serving.
A subtle way to get some extra veggies in!
This is not the mac & cheese of my youth! ~Linda
Goat Cheese, Tomato & Spinach Mac & Cheese (adapted from saveur.com)
Serves 4
Ingredients:
- 8 ounces hollow pasta, like penne
- 3 tablespoons unsalted butter
- ¼ cup flour
- 3 cups milk
- 1¾ cup goat cheese
- 3 cups baby spinach, about 4.5 ounces, washed & stems removed
- 4 plum tomatoes, thinly sliced
- Kosher salt and freshly ground black pepper, to taste
Instructions:
Heat the oven to 375°. Bring a 4-quart saucepot of lightly salted water to a boil. Add the pasta and cook, stirring occasionally, until cooked halfway through, about 3 minutes. Drain the pasta then set it aside.
Melt the butter in a 4-quart saucepot over medium heat. Add the flour and stir until the mixture thickens, about 1 minute. Whisk in the milk and cook, continuing to whisk often, until the sauce has thickened and coats the back of a spoon, about 10 minutes. Remove the pot from the heat. Stir in 1½ cups of the goat cheese and the spinach. Add the pasta and season with salt and pepper. Transfer the mixture to a greased 8” x 8” baking dish. Layer the tomato slices on top of the pasta & cheese sauce, then sprinkle the remaining goat cheese on top.
Place the baking dish on a baking sheet and bake the casserole until the pasta and cheese are golden brown and bubbly, about 45 minutes. Allow it to cool for 10-15 minutes before serving.