Note: This recipe has a two-step process. Prepare the Parmesan Cream sauce first. Then combine with the Macaroni and Cheese mixture as directed.
Macaroni and Cheese
5-6 oz. Macaroni (cooked to al dente)
2 oz. Goat Lady Chevre
2 oz. Parmesan Cheese Sauce
8 oz. Parmesan Cream (see recipe below)
Salt (to taste)
Preheat oven to Broil setting.
Combine all ingredients in a heavy bottomed sauté pan and bring to a boil. Reduce the sauce until it slightly thickens.
Pour into a casserole dish; sprinkle with parmesan cheese, then gratin in broiler until golden brown.
Parmesan Cream Sauce
18 quarts Heavy Cream
.75kg Parmesan Cheese Rind, shredded
.75kg Parmesan Cheese, shredded
½ cup Salt
¼ cup Black pepper
Bring cream to simmer.
Whisk in cheese and rind.
Turn off heat, let steep one hour, stirring occasionally.
Blend with stick blender.
Season and cool.