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
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
- 130 G 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.
