1/2 lb. of elbow macaroni
1/4 cup butter
1/4 cup flour
3 cups of milk, heated
1 cup sun-dried tomato
1/4 cup roasted garlic
1 tsp. chopped thyme
1 tsp. chopped oregano
1 cup mascarpone cheese
1 cup heavy cream
2 cups breadcrumbs
1 garlic clove
1/2 cup of grated parmesan cheese
1/4 cup extra virgin olive oil
1 tsp. chopped parsley
Preheat oven to 325 degrees. Cook macaroni until just tender and drain. Run under cold water and drain well. Set aside. In a heavy saucepan, melt butter, then add flour and stir to combine. Cook 2-3 mins. on medium heat. Add milk and stir slowly. Simmer 10-20 mins. until flour taste has gone. Strain sauce into bowl and cool. Soak tomatoes in hot water until soft. Slice in 1/4" strips. In a large mixing bowl, place macaroni and half of white sauce. Crumble the Coach Farm® Aged Goat Cheese Stick over top. Add tomatoes, garlic, thyme and oregano. Work together by hand. Add mascarpone and heavy cream. Season with salt and pepper. Mix should be soft but not sloppy. Add more white sauce as needed. Place in 10" baking dish. In food processor, grind the bread and garlic together. Then add olive oil and parsley. Pulse to mix. Sprinkle on top of macaroni. Bake 20-25 mins.
Serves 6
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