Mac n’Goat Cheese with Crab Meat
By Chef Lippe
Goat cheese is one of my favorite cheeses and I add it to recipes that call for cheese every time I can. This time I wanted a fun appetizer for a BBQ party for a large number of people. Something easy to serve that people could eat with their fingers. Puff pastry mac n’cheese cups and squares. Try them. They are an instant success at any gathering. Oh so good. If you don’t have hours to make your own puff pastry try frozen puff pastry from your local store.
Mac and Cheese Recipe
Yield: 24 cups
16 ounces elbow fagioloni pasta (any elbow pasta will work)
2 Tablespoons butter
1 quart heavy cream
8 ounces goat cheese
1 cup sharp white cheddar cheese shredded
1 cup asiago cheese shredded
2 Tablespoons fresh parsley finely chopped
1 cup crab meat drained
Salt and pepper to taste
Cook pasta al dente. Pre heat oven to 350 degrees. Drain and set aside.
Line muffin tins with a 5 x 5 inch square cut puff pastry making sure that corners are over the side of cup.
Cut puff pastry into 5 x 5 inch squares. Cut center out of ½ of them and then put cut out on top of full square.
Pour cream into a large sauce pan over medium heat. Add the parsley and butter, bring to a simmer. Be careful not to let it boil over. Allow cream to reduce by half.
Stir in cheeses and whisk until melted. Stir in pasta and crab meat.
Fill muffin cups with a spoonful in center of squares.
Bake in oven until pastry is brown at edges. About 15 minutes