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Oodles of Noodles with Cheese

Source: Food & Wine
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Active Time:  30 Minutes
Total Time:  30 Minutes
  4 Servings
Because most people go to Seattle's Dahlia Lounge for the innovative northwestern food and the groovy scene, a lot of them miss this excellent take on macaroni and cheese. It's not one of those Cheddar-heavy versions. Instead it has the slight tang of goat cheese, a spicy breadcrumb and bacon topping and a healthy dose of grated Parmesan. --Kate Krader
For Breadcrumbs:
4 slices of bacon
3 tablespoons unsalted butter
1 tablespoon olive oil
1 cup coarse dried breadcrumbs
2 tablespoons finely chopped flat-leaf parsley
1 teaspoon finely grated lemon zest
1 teaspoon crushed red pepper
For Sauce:
1 teaspoon minced shallot
1 teaspoon minced garlic
1 1/4 cups heavy cream
1 cup freshly grated parmesan cheese (about 3 ounces)
1/3 cup soft goat cheese
1 tablespoon minced chives
For Pasta:
1 pound penne pasta
FOR BREADCRUMBS: Bring a large pot of salted water to a boil. In a small skillet, cook the bacon over moderate heat until crisp, about 8 minutes. Transfer to paper towels to drain, and let cool. Crumble the bacon. In a small saucepan, melt 1 tablespoon of the butter in the olive oil until foamy. In a bowl, toss the bacon with the breadcrumbs, parsley, lemon zest and crushed red pepper. Stir in the olive oil mixture until incorporated.

FOR SAUCE: Melt the remaining 2 tablespoons of butter in a saucepan. Add the shallot and cook over moderate heat until lightly browned, about 3 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the cream and simmer, stirring, until reduced by one-third, about 5 minutes. Remove from the heat and stir in the Parmesan, goat cheese and chives. Season with salt and pepper.

FOR PASTA: Add the penne to the boiling water and cook until al dente. Drain the penne and transfer to a serving bowl. Add the cheese sauce and toss. Sprinkle the breadcrumbs on top and serve.

WINE RECOMMENDATION: The red pepper can be balanced by acidity, fruit and a touch of sweetness. Try the 1997 Chateau Ste Michelle Vineyard Select Riesling or the 1997 Livio Felluga Tocai Friulano.

Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   4 Servings
Calories: 1177
Fat. Total: 67g
Fiber: 4g
Carbohydrates, Total: 98g
Sodium: 909mg
% Cal. from Fat: 51%
Cholesterol: 167mg
Protein: 45g
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