Macaroni with Goat Cheese, Spinach, and Tomatoes

By polloazul

Ingredients

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

Details

Servings 2
Adapted from saveur.com

Preparation

Step 1

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

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 1½ 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.