Peking duck Mac & Cheese with goat cheese and shitake mushrooms — Week 12: Asiamania

It’s no coincidence that we picked an Asian theme just in time for the Chinese New Year. This recipe is quite different from your typical American mac & cheese, but in fact, the sticky texture and sweet, spicy taste of Peking duck go perfectly with macaroni and cheese.

This delicious, aromatic dish is simply perfection. Macaroni, lightly coated with a béchamel sauce made with dried mushrooms, goat cheese and kale, and topped with panko-style breadcrumbs. Fantastic!



  1. In a pot, heat the oil and soften the garlic. Add the rehydrated mushrooms and continue cooking for 5 minutes.
  2. Add the flour and stir for 1 minute, making sure the flour doesn’t brown.  
  3. Gradually add the water from the mushrooms and reduce until liquid is completely evaporated.
  4. Add the Natrel Lactose Free, beating with a whisk to obtain a smooth sauce.
  5. Simmer for 15 minutes, stirring regularly until sauce thickens.

  6. Mix the parmesan, the goat cheese and pasta into the sauce. Season with salt and pepper.
  7. Garnish with the duck and green onions.

Johanne Depelteau

Longueuil, Quebec

Johanne, a passionate lover of the culinary arts, has been working in television broadcasting, publishing, magazine writing and advertising for many years.

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