Goat Cheese Macaroni Gratin

• Mornay Sauce
• 1 pound dried macaroni noodles
• 5 cups whole milk
• 5 ounces flour
• 5 ounces butter
• 1 cup chervre/goat cheese
• 1 teaspoon nutmeg
• 1 teaspoon cayenne pepper
• salt and pepper, to taste
• The Topping
• 1/2 baguette, small diced and toasted
• 1 bunch parsely, minced
• 1/2 cup parmesan, shredded

1. Preheat oven to 350. Bring a pot of salted water to a boil. Cook macaroni to al dente, about 7 to 8 minutes. Drain and run pasta under cold water to cool.
2. Slowly heat milk in a separate sauce pan and bring to a boil. In the meantime, melt butter in another sauce pan and whisk in flour to make a roux. Cook roux for 3 to 4 minutes while stirring constantly.
3. Carefully whisk hot milk into the roux, whisking constantly. Bring to a boil and reduce heat to medium low. Simmer for 20 minutes, stirring occasionally. Whisk in goat cheese and season with nutmeg, cayenne, salt, and pepper.
4. Mix ingredients for the topping together. Place cooked macaroni noodles in a large casserole dish. Cover with mornay sauce and top with the baguette cheese mixture. Place in oven and cook for thirty to forty minutes or until the gratin browns.

sauce, macaroni noodles, milk, flour, butter, chervregoat cheese, nutmeg, cayenne pepper, salt, baguette, parmesan

Taken from food52.com/recipes/11467-goat-cheese-macaroni-gratin (may not work)