Braden Family Cookbook

Chuck Braden

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PARMESAN/GOAT CHEESE PASTA          Dahlia Lounge (Seattle) 

(The best macaroni & cheese you’ll ever eat!  Take the time to read and make this recipe.  It really will knock your socks off!) 


4 slices bacon
1 tbsp. unsalted butter
1 tbsp. olive oil
1 cup coarse dried bread crumbs
2 tbsp. finely chopped flat leaf parsley
1 tsp. finely grated lemon zest
1 tsp. crushed red pepper (mince it also)


2 tbsp. unsalted butter
1 tbsp. minced shallot
2 cloves of garlic, minced
1 1/4 cup whipping cream (heavy or extra heavy - do not attempt to substitute milk)
1 cup freshly grated Parmesan cheese
1/3 cup soft goat cheese
1 tbsp. minced chives
salt & freshly ground pepper
1 pound penne pasta

Cook bacon until crisp.  Crumble.  Melt 1 tbsp. butter and olive oil until foamy in a small sauce pan.  Combine it in a small mixing bowl with the lemon, pepper flakes, parsley and bread crumbs.  Set aside. 

Melt the remaining butter in a large sauce fry pan over moderate/medium heat.  Cook the shallots until just starting to brown, about 3 minutes.  Add garlic and cook for about 30 seconds.  Do not brown garlic.  Add cream and cook until it is reduced by about 1/3.  Remove from the heat and stir in the Parmesan, goat cheese and chives.  Season with salt and pepper. 

Add penne to boiling salted water and cook until al dente ( about 9 - 10 minutes).  Drain the pasta and add it to the sauce in the fry pan which is put back on moderate heat just to get the sauce warmed again.  Toss.  Add a little pasta water if too dry.  Should be like macaroni & cheese consistency. 

Put in warmed bowls and top with the topping mixture. 

Serves 4 

options: Serve w/ a Riesling wine.