Description
Unlock the ultimate comfort food experience with this incredibly creamy and tangy goat cheese mac n cheese recipe. It’s easy to make, promises a velvety smooth sauce, and will become your new favorite family meal.
Ingredients
- 1 pound cavatappi pasta (or elbow macaroni/medium shells)
- 6 tablespoons unsalted butter
- 6 tablespoons all-purpose flour
- 4 cups whole milk
- 1 cup heavy cream
- 4 ounces fresh goat cheese (chèvre), crumbled
- 2 cups (8 ounces) shredded sharp cheddar cheese
- 1 cup (4 ounces) shredded Gruyere cheese
- 2 cloves garlic, minced
- 1/2 teaspoon onion powder
- 1 teaspoon Dijon mustard
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon freshly grated nutmeg
- 1/2 cup panko breadcrumbs (optional, for topping)
- 1 tablespoon melted butter (optional, for topping)
Instructions
- 1. Cook Pasta: Bring a large pot of generously salted water to a boil. Add pasta and cook 1-2 minutes shy of al dente; drain and set aside.
- 2. Make Roux: In a large pot or Dutch oven, melt 6 tbsp butter over medium heat. Whisk in 6 tbsp flour for 1-2 minutes until nutty.
- 3. Build Sauce Base: Gradually whisk in milk and heavy cream until smooth. Bring to a gentle simmer, stirring until thickened. Stir in garlic, onion powder, Dijon, salt, pepper, and nutmeg.
- 4. Melt Cheeses: Remove from heat. Whisk in crumbled goat cheese until melted. Gradually add sharp cheddar and Gruyere, whisking until the sauce is silky and smooth.
- 5. Combine & Bake (Optional): Add cooked pasta to the sauce, stirring to coat. Serve immediately, or transfer to a greased 9×13 inch baking dish. Top with panko mixed with melted butter if desired. Bake at 375°F (190°C) for 20-25 minutes, or until bubbly and golden.
- Prep Time: 20 mins
- Cook Time: 35 mins