Macaroni and Humboldt Fog Cheese

source: http://www.nytimes.com/2008/11/26/dining/261frex.html?partner=permalink&exprod=permalink

FOR THE MACARONI:

Coarse sea salt

1 pound cavatappi, preferably De Cecco brand

2 tablespoons butter

1/4 cup onion cut into 1/3-inch dice

1 bay leaf

1 tablespoon all-purpose flour

1 1/2 cups whole milk

1/4 cup heavy cream

1 teaspoon Dijon mustard

2 cups (1 pound) Humboldt Fog goat cheese

3/4 cup chopped roasted peppers, half red and half yellow (bottled is fine)

1 to 2 teaspoons freshly ground black pepper, or to taste

1 teaspoon Tabasco Green Pepper Sauce, more as needed

For the topping:

1 large egg

2 tablespoons whole milk

4 ounces Humboldt Fog, shaped into four disks about 1/2-inch thick, chilled

1 cup fine dry bread crumbs or panko

1 tablespoon butter, for frying.

1. For the macaroni: bring a large pot of water to a boil, and add 1 to 2 tablespoons salt. Add cavatappi and stir well. Cook until al dente, then drain well and set aside.

2. In a large heavy-bottomed pot over medium heat, melt butter (do not brown) and add onions and bay leaf. Sauté until onions are soft, about 5 minutes, then discard bay leaf. Add flour and cook 1 to 2 minutes, stirring constantly. Whisk in milk, then cream. Simmer until thickened, 2 to 3 minutes. Add mustard, Humboldt Fog, roasted peppers, black pepper, 1 teaspoon Tabasco and salt to taste. Stir pasta into cheese sauce; adjust seasonings, if necessary. Cover, remove from heat, and keep warm.

3. For the topping: in a small bowl, whisk together the egg and milk. Coat each disk of Humboldt Fog with egg mixture, then bread crumbs or panko; set aside. Place a small heavy-bottomed skillet over medium-high heat, and melt butter. Add coated cheese disks, and fry until golden, turning once, about 1 minute a side.

4. To serve, place equal portions of macaroni in four wide shallow bowls. Top each with a disk of fried Humboldt Fog, and serve immediately.

Yield: 4 servings.