Goat cheese and mozzarella mac & cheese
Difficulty level: easy
Servings 4 people
Ingredients
- 300 g shells
- 150 g grated goat cheese & mozzarella duo Care
- 40 g breadcrumbs
- Salt
- Pepper
For the béchamel
- 40 g butter
- 40 g flour
- 50 cl of milk
- 1 pinch nutmeg
- Salt
- Pepper
Instructions
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Cook the shells in a large pot of boiling salted water for 1 minute at the time indicated on the packet. Drain them.
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Meanwhile, prepare the béchamel. Melt the butter in a saucepan. Add the flour and mix with a whisk for 1 minute.
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Gradually pour in the milk while whisking to avoid lumps forming. Cook over medium heat for a few minutes. Salt, pepper and add a pinch of nutmeg.
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Add two-thirds of the grated Savoine Goat & Mozzarella Duo to the hot béchamel and mix until the cheese is melted.
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Add the shells and mix carefully to coat them well with the sauce.
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Pour everything into a gratin dish. Spread the rest of the grated Duo on top and sprinkle with breadcrumbs.
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Bake in a preheated oven at 200°C for 15 to 20 minutes, until you obtain a nicely browned and browned surface.
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Serve immediately, accompanied by a green salad.
© Soignon
