Grilled eggplant and goat cheese Mac & Cheese

By:
Johanne Depelteau

We offer you an innovative, gourmet version of mac & cheese with alternated layers of creamy cheese macaroni, grilled eggplant, mashed tomatoes and goat cheese. A weekday vegetarian dish that’s fancy enough for guests.

Serves
4-6
Preparation
30 MIN
Cooking
40 MIN
Recipe ingredients
Ingredients
375
g
casarecci pasta or other short pastas, cooked al dente
¼
cup
Natrel Organic butter
3
garlic cloves, finely chopped
¼
cup
flour
cups
Natrel Organic 1% milk
1
cup
Il Villaggio Parmesan, grated
¼
cup
olive oil
1
large eggplant, sliced
1
can. 19 oz.
of Italian tomatoes, drained and mashed
2
thyme sprigs, leaves only
225
g
goat cheese Agropur
1
cup
coarse breadcrumbs
¼
cup
Natrel Organic butter, melted
Salt and pepper to taste
Preparation
Preheat the oven to 400°F (200°C).
Disgorge the eggplant, rinse well with cold water and dry it out.
Sauce
In a pot, melt the butter and soften the garlic.
Add the flour and stir 1 minute, making sure that the flour doesn’t brown.
Gradually add milk, beating with a whisk to obtain a smooth sauce. Simmer for 15 minutes, stirring regularly until sauce thickens.
Macaroni
Mix the parmesan and pasta into the sauce. Season with salt and pepper.
In a pan, heat the oil and brown eggplant. Season with salt and pepper. Set aside.
In a baking dish, layer pasta, eggplant, mashed tomatoes, thyme and goat cheese. Finish with an eggplant, tomato, and goat cheese layer. Garnish with breadcrumbs mixed with melted butter. Bake for about 15 minutes or until golden.

Find all products in this recipe

organic fine filtered 1%
organic butter