Description
Indulge in the ultimate comfort food with this luxurious macaroni and cheese featuring the irresistible tang of goat cheese. This easy-to-follow recipe promises a creamy, rich, and perfectly baked dish every time.
Ingredients
- 1 pound elbow macaroni (or other short pasta)
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup all-purpose flour
- 4 cups whole milk
- 8 ounces creamy goat cheese (chèvre), crumbled
- 8 ounces sharp cheddar cheese, freshly shredded
- 1/4 cup grated Parmesan cheese
- 1 tablespoon Dijon mustard
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon hot sauce (optional)
- Salt and freshly ground black pepper, to taste
Instructions
- 1. Prep Oven & Pasta: Preheat oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish. Cook macaroni in salted boiling water 1-2 minutes shy of al dente; drain and set aside.
- 2. Build the Roux: Melt butter in a large pot over medium heat. Whisk in flour for 1-2 minutes until a smooth, nutty-smelling paste forms.
- 3. Create Bechamel: Gradually whisk in whole milk, ensuring each addition is smooth. Cook, whisking constantly, until sauce thickens and coats a spoon (5-7 minutes).
- 4. Melt Cheeses: Remove from heat. Add crumbled goat cheese, shredded cheddar, and Parmesan. Stir until melted and smooth. Stir in Dijon, nutmeg, hot sauce (if using), salt, and pepper to taste.
- 5. Combine Pasta & Sauce: Add drained macaroni to the cheese sauce and stir gently until fully coated.
- 6. Bake for Perfection: Pour into the prepared baking dish. Bake for 20-25 minutes, or until golden and bubbly. Let rest 5-10 minutes before serving.
- Prep Time: 15 mins
- Cook Time: 30 mins