Baked Macaroni and Goat Cheese

2014-1-9-043-edited-withtextIt’s Friday, of the first week back to work after Christmas/New Year’s, so I’m feeling pretty good. I survived! Hope you all did too. Maybe you should treat yourself with this tasty little dish?

So here’s the deal – TJ’s favorite meal of all time is macaroni and cheese. We’re talking an “eat it every day for every meal” kind of thing. I’m fairly certain that if something ever happens to me, he’ll subsist solely on Kraft macaroni and cheese. Now don’t get me wrong, I love it too, but I can only handle so much of the classic blue box stuff. And I like it more on a “once a month or so” type basis.

When we do have his all-time favorite dish, I like to fancy it up a bit, and experiment with different flavors and cheeses. This goat cheese version is our newest favorite, and it definitely got the seal of approval from the macaroni and cheese connoisseur in the house. I think we can call it a keeper.

Printable Recipe
Serves 4

2 cups milk
1/4 cup flour, plus 1 tbsp
4 1/2 tbsp butter
1/2 pound macaroni
6 oz goat cheese, crumbled
1/2 cup Monterey Jack cheese, shredded
4 green onions, sliced
1/2 cup Panko breadcrumbs
olive oil, for drizzling

Heat the milk in a pan over medium heat just until it starts to bubble, or about 5 minutes.

In a separate pan, melt the butter over medium heat. Meanwhile, boil the macaroni according to package directions.

Add the flour into the melted butter and whisk constantly, until the mixture is slightly thick.

Remove the butter mixture from heat and slowly add in the milk, whisking constantly. Once the milk has been added, set back over medium heat and continue to whisk until the mixture is silky and thick, about 3 minutes.

Add the goat cheese, Monterey Jack cheese, and green onions to the milk mixture and melt over low heat, just until the goat cheese has melted.

When the macaroni has finished boiling, drain and stir in to the goat cheese mixture.2014-1-9-018-edited

Pour the mixture into a casserole dish and top with the Panko breadcrumbs.

Bake at 400 for 10-12 minutes, or until the breadcrumbs have started to brown.

Drizzle with olive oil and enjoy!
2014-1-9-031-edited 2014-1-9-036-edited 2014-1-9-044-edited

Adapted from The Mac & Cheese Cookbook

  • chelsea
    January 10, 2014

    This looks incredible. I love goat cheese, but I don’t think I’ve ever had it in macaroni before!

    • ashleynevis
      January 11, 2014

      This was my first time trying it in macaroni and it’s so creamy and delicious. You’ll have to give it a try soon!

  • Kay
    January 10, 2014

    This looks absolutely heavenly!! And I’m on a huge goat cheese kick right now, so I’m definitely making this soon!! Thank you for sharing!

    • ashleynevis
      January 11, 2014

      Let me know if you make it! The goat cheese really takes it over the top, in the best way.

  • Megan C. Stroup
    January 11, 2014

    I love Mac n cheese!! And I LOVE goat cheese! How do you have so many amazing recipes??

    • ashleynevis
      January 11, 2014

      You HAVE to make this, Megan!! Haha, I spend an embarrassing amount of time reading cookbooks, but they’re full of inspiration!

  • Jessica
    January 11, 2014

    Definitely saving this recipe, this looks incredible!

    • ashleynevis
      January 28, 2014

      Thanks, Jessica! You’ll have to let me know if you make it!

Write a Comment

Your email address will not be published. Required fields are marked *