Rosemary & Goat Cheese Mac n' Cheese

Mac n' cheese made with a creamy goat cheese and fresh rosemary cheese sauce; topped with buttery Italian bread crumbs. 

How do you make Rosemary and Goat Cheese Mac n' Cheese?

Preheat oven to 375 degrees F; then cook pasta according to package instructions until al dente; then drain and place back in the pot.

While the pasta is cooking, melt some butter in a small saucepan over medium heat; then whisk in the flour to form a roux.

Gradually add the milk until the roux has broken up and there are no lumps; then add both cheeses and chopped rosemary. Keep whisking until the cheese has completely melted and the sauce is creamy.

Add the sauce to the cooked macaroni and mix well; then place in an oven safe baking dish (8"x8"). Place the breadcrumbs in a small bowl; then melt the remaining butter. Add the butter to the breadcrumbs, mix together and sprinkle on top of the macaroni.

Place in the oven and bake for 15-20 minutes until the breadcrumbs are lightly brown and the macaroni is bubbly.

Well, my first attempt at making this Rosemary and Goat Cheese Mac n' Cheese was a success! Everyone loved this variation; even my 11 year old. 

Even she was pleasantly surprised that it contained Goat cheese; which she never wanted to try before. Mixed with the cream cheese and rosemary, it was very subtle, yet rich and filling.

If you want to impress your family and friends, you can make this as a main entree or as a side dish. It would also make an elegant addition to a buffet selection during the upcoming holidays. ~Enjoy!

Visit the recipe index to search for more recipes by category.

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Rosemary & Goat Cheese Mac n' Cheese

Carrie's Experimental Kitchen

Macaroni and Cheese just took on a new level of maturity with this creamy version of Rosemary & Goat Cheese Mac n' Cheese

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Main Entree

Cuisine American

Servings 8

Ingredients

  

1x2x3x

• 1 lb. Macaroni (or other pasta)
• 4 tbsp. Butter
• 2 tbsp. All-Purpose Flour
• 1 ½ c. Milk (I used 2%)
• 8 oz. Cream Cheese
• 3.5 oz. Crumbled Goat Cheese
• 1 tbsp. Fresh Rosemary, chopped
• 1 c. Italian Flavored Breadcrumbs
• Kosher Salt & Fresh Black Pepper, to taste

Instructions

 

• Preheat oven to 375 degrees.
• Cook pasta according to package instructions until al dente; then drain and place back in the pot. 
• While the pasta is cooking, melt 2 tbsp. of butter in a small saucepan over medium heat; then whisk in the flour forming a roux.
• Gradually whisk in the milk until the roux has broken up and there are no lumps.
• Next, add the cream cheese, goat cheese and rosemary. Keep whisking until the cheese has completely melted and the sauce is creamy.
• Add the sauce to the cooked macaroni and mix well; then place in an oven safe baking dish (8"x8").
• Place the breadcrumbs in a small bowl; then melt the remaining 2 tbsp. butter (either in the microwave or a small pan). Add the butter to the breadcrumbs, mix together and sprinkle on top of the macaroni.
• Place in the oven and bake for 15-20 minutes until the breadcrumbs are lightly brown and the macaroni is bubbly.

Keyword pasta

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