This is one of my son’s favorites. This macaroni and cheese is so creamy and so comforting on a cold winter day. I like having it as an option to the traditional mac and cheese we are all used to. The goat cheese isn’t overpowering at all. It is delicious, mad, goodness. It makes a great side dish but it is good all on it’s own too. Enjoy.
Makes 8-10 servings
5 Tbsp. unsalted butter (divided)
¼ cup flour
3 cups whole milk
½ cup freshly grated Parmesan cheese
12 ou. soft, fresh, plain goat cheese
Kosher salt and freshly ground black pepper
¾ lb. medium shells (4 ½ cups. elbow macaroni, cooked al dente and
dry bread crumbs (about ¼-1/2 cup)
Preheat over to 400 degrees.
In a large, heavy saucepan, melt 4 Tbsp. butter over medium heat. Whisk in flour a little at a time until blended and smooth. Slowly drizzle in milk, whisking after each addition, until completely incorporated. Bring to boil, whisking.
Whisk in Parmesan. Remove from heat. Add goat cheese, one small piece at a time, whisking until smooth and silk. Season well with salt and pepper. Stir in pasta.
Spray and 13x9” pan with non-stick spray and transfer pasta mixture to pan. Melt 1 Tbsp. butter and mix in dry bread crumbs. Sprinkle over pasta mixture. Bake in pre-heated oven 15 minutes or until heated through and bubbly. For a golden top but a less saucy casserole, bake 5 to 10 minutes more until browned in spots. Let stand for a few minutes before serving.
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