This Mediterranean inpired meal is something of a departure from your traditional Mac & Cheese, but still has the main ingredients—pasta and cheese sauce. All you need is large shells, ground lamb, fresh oregano, lemon, and Chèvre Noir for a Mac & Cheese everyone will remember.
Serves
4-6
Preparation
30 MIN
Cooking
30 MIN
Recipe ingredients
Macaroni
24
large pasta shells, cooked al dente
¼
cup
Natrel butter
¼
cup
flour
3
cups
Natrel Fine-filtered 2% milk
1
cup
Natrel Lactose Free 35% cream
Salt and pepper to taste
Topping
3
tbsp.
olive oil
450
g.
ground lamb
2
cups
Chèvre Noir cheese
2
tbsp.
fresh oregano, chopped
1
cup
Il Villaggio Parmesan, grated
1
cup
panko
2
cloves garlic, finely chopped
1
onion, finely chopped
Juice and zest of 1 lemon
Salt and pepper to taste
Preparation
Preheat oven to 400°F (200°C).
Sauce
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.
Garniture
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.
