Macaroni & Goat Cheese

READY IN: 50mins
Recipe by Karen in MA

This version of a classic, combines creamy goat cheese and nutty Parmesan. The macaroni is mixed with the cheesy sauce, and then topped with a Parmesan, thyme, breadcrumb, and goat cheese mixture. Serve with a green salad and loaf of crusty bread. This dish can be made several hours ahead of time; cover and refrigerate until ready to bake.

Top Review by Tobreth H.

This was nice - I doubled it easily enough but probably could have done only one for my family of five. They liked it and my dh said it was mild, which for a hot day was appreciated. I agree with the one person's comment about the sauteed onions and may do that if I make this again.

Ingredients Nutrition

Directions

  1. Bring a large pot of lightly salted water to boil.
  2. Add the macaroni and cook about 8 to 10 minutes, or until just tender, depending on the size of the pasta. Drain.
  3. Meanwhile, in a medium saucepan, melt the butter over low heat. When the butter is melted and sizzling, stir in the flour to create a paste and cook 1 minute.
  4. Slowly add the milk, whisking to create a smooth sauce. Let cook about 5 minutes or until thick enough to coat the back of a spoon.
  5. Remove the pan from the heat and slowly add the grated Parmesan and the goat cheese, whisking to create a smooth sauce. Season with salt and pepper to taste.
  6. Use the olive oil to grease the bottom of a medium size gratin or baking dish, about 8 to 10 inches long.
  7. Place the drained macaroni in the dish and pour the cheese sauce on top, stirring gently to coat all the macaroni.
  8. In a small bowl, make the topping. Mix the Parmesan, breadcrumbs, thyme, and pepper. Spoon over the macaroni and top with the goat cheese.
  9. Preheat the oven to 350 degrees and bake for about 25 to 30 minutes, or until the cheese is melted and bubbling and the pasta is hot.

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