Goat Macaroni and Cheese
Indulge in the rich and tangy flavors of Goat Macaroni and Cheese, a sophisticated twist on the classic comfort food. This creamy baked macaroni combines the velvety smoothness of goat cheese with the sharp complexity of cheddar and Parmesan, creating a luscious sauce that coats every bite of elbow pasta. Topped with a golden, crunchy panko breadcrumb crust, this dish is the perfect balance of creamy and crispy textures. A hint of ground mustard and black pepper adds depth, while a sprinkle of fresh parsley brightens the final presentation. Ready in under an hour and perfect for cozy dinners or entertaining guests, this elevated mac and cheese is a must-try for cheese lovers. Ideal keywords: goat cheese macaroni, baked mac and cheese, gourmet mac and cheese, creamy pasta recipes.
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Recipe Information
Ingredients
- 12 ounces Elbow macaroni
- 3 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 2.5 cups Whole milk
- 8 ounces Goat cheese
- 1 cup Sharp cheddar cheese, shredded
- 1 cup Parmesan cheese, grated
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.25 teaspoon Ground mustard
- 1 cup Panko breadcrumbs
- 2 tablespoons Olive oil or melted unsalted butter
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish or similar-sized casserole dish.
Bring a large pot of salted water to a boil. Cook the macaroni according to the package instructions until al dente. Drain and set aside.
In a large saucepan, melt 3 tablespoons of butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until the mixture is smooth and golden.
Slowly whisk in the milk, continuing to stir to avoid lumps. Bring the mixture to a gentle simmer and cook for 3-4 minutes, or until thickened.
Reduce the heat to low and stir in the goat cheese, shredded cheddar, and grated Parmesan. Continue to cook, stirring frequently, until the cheeses are fully melted and the sauce is smooth. Add the salt, pepper, and ground mustard. Taste and adjust the seasoning as needed.
Combine the cooked macaroni with the cheese sauce, stirring well to ensure the pasta is evenly coated.
Transfer the macaroni and cheese mixture to the prepared baking dish, spreading it out evenly.
In a small bowl, toss the panko breadcrumbs with the olive oil or melted butter. Sprinkle the breadcrumb mixture evenly over the macaroni and cheese.
Bake in the preheated oven for 20-25 minutes, or until the topping is golden brown and crispy.
Remove from the oven and let cool for 5 minutes. Garnish with chopped parsley, if desired, and serve warm.
Nutrition Facts
Calories |
592 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.7 g | 42% | |
| Saturated Fat | 18.3 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 891 mg | 39% | |
| Total Carbohydrate | 49.6 g | 18% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 6.1 g | ||
| Protein | 27.4 g | 55% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 464 mg | 36% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 258 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
