Goat Mac - No Goat, No Mac

I bought some goat cheese the other day, and wanted to make something interesting and new (to me) with it.  I've also been craving baked macaroni and cheese.


As is usually the case, I don't have all the ingredients for something, so I get out what we DO have and go from there.


Here's what I came up with - a macaroni and cheese kind of thing, without any macaroni. 

Goat Mac
24oz Penne pasta (I used 1 & 1/2 16oz boxes)
4 tbs butter (we use Smart Balance with olive oil)
4 tbs flour
1/2 a head of garlic, peeled and minced fine
2 cups milk (I used skim)
11oz log of goat cheese (with or without herbs - mine was without this time)
1 1/2 cups shredded Parmesan cheese
2 tsp freshly ground black pepper
1 cup Panko bread crumbs
1/4 cup fresh basil leaves, finely diced
1 tbs butter, melted

• Bring a large pot of water to a boil, add noodles and cook as directed (about 11-12 minutes). Drain, rinse with cold water and transfer to large mixing bowl.
• Preheat oven to 350F
• In a medium/large saucepan on low/med heat, melt the 4tbs of butter/margarine. 
• Slowly whisk in the flour, one tbs at a time. 
• Add minced garlic and continue to stir regularly.  
• Add milk and raise to medium heat, stirring constantly.  
• Gradually add goat cheese in 1/4 inch chunks, stirring and whisking to melt. 
• Gradually add 1 cup of the Parmesan cheese (reserve 1/2 cup for topping).  
• Gradually stir in freshly ground black pepper.
• Pour cheese mixture over noodles and stir/toss gently to coat.
• Pour noodle and cheese mixture into large baking dish (9"x11").
• In a small mixing bowl, combine Panko, basil, and remaining 1/4 cup Parmesan.
• Stir in 1 tbs melted butter.
• Sprinkle bread crumb mixture over noodles.
• Bake approximately 30 minutes, until bubbly and topping is lightly browned.

We served it tonight with the Cumin-roasted carrots.

Scott (of course) anointed his with some hot sauce. I recommend Homeward Bound's SparkPlug.