Oodles of Noodles with Cheese
- Active Time 30m
- Total Time 30m
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 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 (about 3 ounces)
- 1/3 cup soft goat cheese
- 1 tablespoon minced chives
- Ground pepper
- 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.
nutrition information per serving
1177 calories; 67g total fat; 167mg cholesterol; 909mg sodium; 98g carbohydrates; 4g fiber; 45g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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