Macaroni and Goat Cheese


recipe image
Add to Favorites My Favorites Email this recipe Print this recipe


At a glance
Soft-Ripened Cheeses
1/2 pound macaroni, or your favorite small shape
2 tablespoons butter
2 tablespoons flour
2 cups low fat milk
Freshly ground black pepper
1/3 cup packed grated Parmesan cheese
1/3 cup goat cheese, such as Ile de France
1 tablespoon olive oil
1/3 cup grated Parmesan cheese
2 tablespoons dried breadcrumbs
1/4 teaspoon dried thyme, or 1 tablespoon chopped fresh
1/4 cup goat cheese, about 1 ounce, such as Ile de France, cut into small pieces
Freshly grated pepper


    * Bring a large pot of lightly salted water to boil. Add the macaroni and cook about 8 to 10 minutes, or until just tender, depending on the size of the pasta. Drain.
    * Meanwhile, in a medium saucepan, melt the butter over low heat. When the butter is melted and sizzling, stir in the flour to create a paste and cook 1 minute. Slowly add the milk, whisking to create a smooth sauce. Let cook about 5 minutes or until thick enough to coat the back of a spoon. Remove the pan from the heat and slowly add the grated Parmesan and the
      goat cheese, whisking to create a smooth sauce. Season with salt and pepper to taste.
    * Use the olive oil to grease the bottom of a medium size gratin or baking dish, about 8 to10 inches long. Place the drained macaroni in the dish and pour the cheese sauce on top, stirring gently to coat all the macaroni.
    * In a small bowl, make the topping. Mix the Parmesan, breadcrumbs, thyme, and pepper. Spoon over the macaroni and top with the goat cheese.
    * Preheat the oven to 350 degrees and bake for about 25 to 30 minutes, or until the cheese is melted and bubbling and the pasta is hot.
    * Serves 4 to 6.

Additional Tips