Mac & Cheese with Large Pasta Shells Stuffed with Chèvre Noir – Week 50: Out-of-the-Ordinary Pasta
I admit this is something of a departure from your traditional Mac & Cheese, but it still has the main ingredients—pasta and cheese sauce.
For this week’s “Out-of-the-Ordinary Pasta” theme, thinking outside the box was the obvious way to go—not just for the pasta, but for the topping, too.
So I opted for large shells stuffed with a mix of ground lamb, fresh oregano, lemon, and Chèvre Noir in a creamy sauce, all topped with toasted breadcrumbs and baked in the oven.
This dish reminds of the flavours of Mediterranean cuisine, and I’m almost tempted to finish off the meal with baklava. Opa!
- Preheat oven to 400°F (200°C).
- In a saucepan, melt butter and add flour.
- Stir for 1 minute. Add milk and cream, beating with a whisk until smooth.
- Simmer for 15 minutes, stirring regularly until sauce thickens. Season with salt and pepper.
- In a skillet, heat oil and soften onion and garlic.
- Add meat and continue cooking until meat is browned.
- Add goat cheese, oregano, lemon zest, and half the béchamel sauce. Season with salt and pepper.
- Stuff pasta shells with meat mixture and place in a baking dish. Cover with remaining béchamel sauce, Parmesan, and panko.
- Bake for about 15 minutes or until golden. Sprinkle with lemon zest, garnish with oregano, and serve.