Macaroni Goat Cheese
Indulge in the decadent twist of classic comfort food with this Macaroni Goat Cheese recipe, where creamy tanginess meets crispy perfection. Tender macaroni pasta is smothered in a luscious three-cheese sauce featuring creamy goat cheese, rich sharp cheddar, and nutty Parmesan, all seasoned with a hint of garlic and black pepper for added depth. Topped with golden panko breadcrumbs and a drizzle of olive oil, this dish bakes to a bubbling, crunchy finish that’s irresistibly satisfying. Perfect for a cozy dinner or an impressive side dish, this baked macaroni dish offers a gourmet upgrade that’s ready in just 35 minutes. Garnish with fresh parsley for a vibrant touch, and serve it piping hot for a crowd-pleasing meal that’s as elegant as it is comforting.
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Recipe Information
Ingredients
- 12 ounces macaroni pasta
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 0.5 teaspoons garlic powder
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 8 ounces goat cheese (crumbled)
- 1 cup sharp cheddar cheese (shredded)
- 0.5 cups Parmesan cheese (grated)
- 1 cup panko breadcrumbs
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley (chopped, optional for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the macaroni pasta according to the package instructions until al dente. Drain and set aside.
In a large saucepan over medium heat, melt the butter. Once melted, sprinkle in the flour and whisk continuously for 1–2 minutes until a paste forms.
Gradually pour in the milk and heavy cream, whisking constantly to avoid lumps. Cook for 3–4 minutes until the mixture thickens and coats the back of a spoon.
Stir in the garlic powder, salt, and black pepper. Reduce the heat to low.
Add the crumbled goat cheese, shredded cheddar cheese, and grated Parmesan cheese to the saucepan, stirring until fully melted and incorporated into the sauce.
Add the cooked macaroni pasta to the cheese sauce and mix until evenly coated.
Preheat your oven to 375°F (190°C). Transfer the macaroni mixture to a greased 9x13-inch baking dish, spreading it out evenly.
In a small bowl, combine the panko breadcrumbs with the olive oil. Sprinkle the breadcrumb mixture evenly over the top of the macaroni.
Bake in the preheated oven for 10–12 minutes, or until the topping is golden and crispy.
Garnish with chopped fresh parsley if desired. Serve hot and enjoy your creamy, tangy macaroni goat cheese!
Nutrition Facts
Calories |
4455 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 248.7 g | 319% | |
| Saturated Fat | 140.3 g | 702% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 6571 mg | 286% | |
| Total Carbohydrate | 345.8 g | 126% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 37.0 g | ||
| Protein | 183.9 g | 368% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 3129 mg | 241% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 1965 mg | 42% | |
*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.
