Laurel Chenel Goat Cheese Mac n' Cheese Recipe

Laurel Chenel Goat Cheese Mac n' Cheese

• Skill level: Simple
• Servings: 6 portions
• Time Required: 4 hours
• Preparation: 2 hours
• Cooking time: 2 hours

Discover the irresistible fusion of tender roasted artichokes and creamy goat cheese mac n' cheese in this showstopping dish. Elevate your dinner with bright lemony flavors, crunchy herb crust, and fresh arugulaperfect for impressing guests and savoring every luxurious bite!

Ingredients:

For the artichokes:

• 9 large artichokes
• 3 Meyer lemons
• 2 1/2 cups white wine
• 2 1/2 cups water
• 1 cup pure olive oil, plus 2 additional tablespoons
• 3 garlic cloves, peeled
• 1 teaspoon coriander seeds
• 2 bay leaves
• 1/2 teaspoon whole black peppercorns
• 2 teaspoons thinly sliced green garlic

For the macaroni and cheese:

• 3 cups heavy cream
• 6 ounces pennette pasta
• 9 ounces goat cheese
• 1 teaspoon fresh chopped lemon thyme
• 1 pinch dried lavender
• 1 pinch powdered pink peppercorns
• Kosher salt
• Ground black pepper
• 3/4 cup water (use as needed for consistency)

For the crust:

• 1 rustic bread loaf
• 3 tablespoons pure olive oil
• 3 tablespoons chopped Italian parsley
• Zest from 3 lemons (reserved from the artichoke step)
• 3 tablespoons freshly grated Parmesan cheese
• Kosher salt
• Ground black pepper

For serving:

• 2 bunches arugula, rinsed
• Olive oil, for dressing
• 1/2 Meyer lemon
• Kosher salt
• Ground black pepper

1. Preheat the oven to 400F (204C).
2. Prepare the artichokes: Cut off the top inch of each artichoke with a serrated knife, and trim the base to create a flat bottom. Place the artichokes into a Dutch oven. Zest the Meyer lemons and reserve the zest for later. Slice two lemons in half, squeeze the juice over the artichokes, and drop the spent lemon halves into the pot as well. Pour in the wine, water, 1 cup olive oil, garlic, coriander, bay leaves, and black peppercorns.
3. Move the pot to a stove over high heat until the liquid comes to a boil. Cover with a lid and transfer to the oven. Roast for 45 minutes to 1 hour, or until the leaves pull away with ease. Allow them to cool, then gently scoop out the centers (the choke and smaller leaves) from 6 artichokes using a spoon. For the remaining three artichokes, discard all the leaves entirely. Puree these three in a food processor or blender until smooth.
4. Heat 2 tablespoons olive oil in a small saut pan over high heat. Add the green garlic and cook for approximately 1 minute, until fragrant. Put the 6 reserved artichoke hearts into the pan and saut a few minutes more. Squeeze half a Meyer lemon into the pan. Season artichoke hearts with salt and pepper to taste. Place a modest amount of the pureed artichoke mixture into each of the 6 hollowed artichokes.
5. In a medium saucepan (nonreactive), bring the heavy cream to a simmer over medium-high heat. Add the pasta and stir regularly until it is just al dente (about 10 minutes). Mix in the goat cheese, lemon thyme, lavender, and pink peppercorns. Add kosher salt and pepper as desired. Adjust the consistency with water if needed. Spoon the macaroni and cheese over the artichoke puree in each prepared artichoke bottom.
6. Trim the crust from the bread loaf, and pulse the interior bread in a food processor to form fine crumbs. In a large skillet over medium-high heat, toast 2 cups of crumbs in 3 tablespoons of olive oil until crisp and golden. Allow crumbs to cool, then combine with parsley, reserved lemon zest, and Parmesan. Season with salt and black pepper. Top each filled artichoke generously with this mixture.
7. Arrange the stuffed artichokes in a baking dish, adding a small amount of water to the bottom. Bake in the oven until heated through and bubbling, which should take about 10 minutes. Meanwhile, toss the arugula with a splash of olive oil and the juice from the remaining half lemon. Season to taste with salt and pepper. To serve, make a bed of arugula on each plate and place one warm stuffed artichoke in the center.

Pure olive oil is a combination of refined and virgin olive oil, resulting in a more subtle flavor compared to virgin or extra virgin types.

This dish was developed by a competition participant and has not undergone home kitchen testing.