Macaroni with Goat Cheese, Spinach, and Tomatoes

Macaroni with Goat Cheese, Spinach, and Tomatoes
Fresh goat cheese makes a creamy, velvety sauce for pasta baked with spinach and topped with sliced tomatoes that is bright with festive colors, and deeply comforting. And as it takes only slightly longer than an hour to cook, this can be a main player in a delicious and casual last-minute Christmas dinner.Helen Rosner

Fresh goat cheese makes a creamy, velvety sauce for pasta baked with spinach and topped with sliced tomatoes.

Macaroni with Goat Cheese, Spinach, and Tomatoes
In this macaroni and cheese variation, fresh goat cheese makes a creamy, velvety sauce for pasta baked with spinach and topped with sliced tomatoes.
Yield: serves 2-4

Ingredients

  • 8 oz. hollow pasta, preferably elbow macaroni
  • 3 tbsp. unsalted butter
  • 14 cup flour
  • 3 cups milk
  • 1 34 cups goat cheese
  • 2 cups baby spinach
  • Kosher salt and freshly ground black pepper, to taste
  • 4 plum tomatoes, thinly sliced

Instructions

  1. Heat oven to 375°. Bring a 4-qt. saucepan of lightly salted water to a boil. Add pasta and cook, stirring occasionally, until cooked halfway through, about 3 minutes.
  2. Melt butter in a 4-qt. saucepan set over medium heat. Add flour and stir until mixture thickens, 1 minute. Whisk in milk and cook, continuing to whisk often, until sauce has thickened and coats the back of a spoon, about 10 minutes. Remove pan from heat. Stir in 1 12 cups goat cheese and spinach; add pasta and season with salt and pepper. Transfer mixture to an 8” x 8” baking dish. Layer tomato slices on top of pasta and sprinkle remaining goat cheese on top.
  3. Transfer baking dish to a baking sheet and bake until macaroni and cheese is golden brown and bubbly, 45 minutes. Let cool for 10 minutes before serving.