Macaroni & Goat Cheese

"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."
 
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photo by *Parsley* photo by *Parsley*
photo by *Parsley*
Ready In:
50mins
Ingredients:
13
Serves:
4-6
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ingredients

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directions

  • Bring a large pot of lightly salted water to boil.
  • Add the macaroni and cook about 8 to 10 minutes, or until just tender, depending on the size of the pasta. Drain.
  • 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.
  • 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.
  • 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.
  • Use the olive oil to grease the bottom of a medium size gratin or baking dish, about 8 to 10 inches long.
  • Place the drained macaroni in the dish and pour the cheese sauce on top, stirring gently to coat all the macaroni.
  • In a small bowl, make the topping. Mix the Parmesan, breadcrumbs, thyme, and pepper. Spoon over the macaroni and top with the goat cheese.
  • 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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Reviews

  1. 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.
     
  2. Tweety007
    I used this recipe for my christmas dinner and it was a hit. Only change I made was add a little sauntered onion to butter before adding the flour.<br/>Great recipe...JH
     
  3. *Parsley*
    Awesome! It's got more of a grown-up flavor to it. The goat cheese (I used chevre) helps to keep it creamy, while adding excellent flavor. The topping was great, too. I think this is my new favorite mac & cheese recipe. Thanx so much!
     
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RECIPE SUBMITTED BY

<p>I'm a Canadian in New England. Humidity is not my friend.</p>
 
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