Description
An unbelievably creamy and tangy mac and cheese elevated with goat cheese and a golden, crunchy breadcrumb topping. This recipe is your new go-to for gourmet comfort food.
Ingredients
- 1 lb elbow macaroni
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 4 cups whole milk
- 6 oz fresh goat cheese (chèvre), crumbled
- 4 oz Gruyère cheese, shredded
- 4 oz white cheddar cheese, shredded
- 1 tsp Dijon mustard
- 1/4 tsp freshly grated nutmeg
- 1 tsp salt (or to taste)
- 1/2 tsp black pepper (or to taste)
- 1/2 cup panko breadcrumbs
- 2 tbsp unsalted butter, melted
- 1 tbsp fresh parsley or chives, chopped (optional, for topping)
Instructions
- 1. Prep Pasta & Oven: Preheat oven to 375°F (190°C). Cook macaroni in heavily salted boiling water until al dente. Drain and set aside. Lightly grease a 9×13 inch baking dish.
- 2. Make Cheese Sauce: In a large pot, melt 1/4 cup butter over medium heat. Whisk in flour for 1-2 minutes to form a roux. Gradually whisk in whole milk until smooth. Bring to a gentle simmer, whisking frequently, until thickened (5-7 mins). Remove from heat. Stir in Dijon mustard, nutmeg, salt, and pepper. Add goat cheese, Gruyère, and white cheddar; stir until melted and smooth.
- 3. Combine & Layer: Add cooked macaroni to the cheese sauce and stir until fully coated. Pour into prepared baking dish, spreading evenly. In a small bowl, combine panko, 2 tbsp melted butter, and optional herbs. Sprinkle over macaroni.
- 4. Bake to Golden Perfection: Bake for 20-25 minutes, or until bubbly and topping is golden brown and crispy. Let rest for 5-10 minutes before serving.
- Prep Time: 15 mins
- Cook Time: 25 mins