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Recipe

Baked Campanelle with Goat Cheese and Broccoli

Scott Phillips

Servings: 6

Tangy fresh goat cheese and tender broccoli florets add interesting flavor and texture to an otherwise traditional baked macaroni and cheese.

Feeling inspired? Create a recipe with your favorite pasta, cheeses, spices, herbs, meats, and vegetables using the Macaroni and Cheese Recipe Maker.

Ingredients

For the Topping:

  • 1 small garlic clove, mashed into a paste or pressed (optional)
  • 3 Tbs. unsalted butter, melted
  • 2 cups coarse, fresh breadcrumbs, lightly toasted
  • Kosher salt
  • 2 Tbs. finely grated Parmigiano-Reggiano or pecorino (optional)

For the Macaroni:

  • 4 Tbs. unsalted butter
  • 1/4 cup all-purpose flour
  • 3-1/2 cups whole milk
  • 10 oz. Cantal, finely grated
  • 3/4 cup crumbled soft goat cheese
  • Kosher salt
  • 1 lb. campanelle pasta
  • 3 cups bite-size broccoli florets, steamed until just tender

Nutritional Information

      Calories (kcal) : 760
      Fat Calories (kcal): 320
      Fat (g): 36
      Saturated Fat (g): 22
      Polyunsaturated Fat (g): 1.5
      Monounsaturated Fat (g): 6
      Cholesterol (mg): 90
      Sodium (mg): 5
      Carbohydrates (g): 77
      Fiber (g): 1030
      Protein (g): 32

Preparation

Make the Topping:

  • If using the garlic, stir it into the butter. Put the breadcrumbs in a medium bowl and drizzle the butter over the crumbs. Add a pinch of salt and the Parmigiano-Reggiano or pecorino (if using). With your hands, toss well to combine. Set aside.

Make the Macaroni:

  • Position a rack in the center of the oven and heat the oven to 350°F.
  • Melt the butter in a heavy-duty 3- to 4-quart saucepan. Whisk in the flour and continue to whisk over low heat for 3 minutes—the butter and flour should gently bubble and froth without coloring. Slowly add the milk, while whisking constantly. Be sure to whisk around the edges of the pan to get all the lumps. Whisk until the sauce is smooth and has the consistency of heavy cream, about 6 minutes. Raise the heat to medium and bring the sauce to a simmer, whisking constantly. Lower the heat to maintain a gentle simmer and cook, whisking occasionally, for 10 minutes.
  • Turn off the heat and gently whisk in the Cantal and goat cheese. Season to taste with salt. Keep warm.
  • Bring a large pot of well-salted water to a boil over high heat. Add the campanelle and cook, stirring occasionally, until al dente, about 1 minute less than indicated on the package. Drain well and return to the pot.
  • Add the cheese sauce and broccoli to the pasta and gently stir to combine. Transfer the pasta mixture to a 9×13-inch baking dish and evenly scatter the reserved breadcrumbs on top. Bake at 350°F until the top is golden, about 15 minutes. Serve immediately.

For individual servings: choose small baking dishes that hold 1-1/2 to 2 cups each. You can fill them to within about 1/2 inch of the rim. The number of servings will, of course, depend on the volume of your baking dishes.

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