Goat Cheese Mac
Goat Cheese Macaroni - Homemade macaroni and cheese gets upgraded with fresh and tangy goat cheese, roasted red peppers, and sun-dried tomatoes.
Goat Cheese MacJump to Recipe
When goat cheese won the poll last week, I started immediately having Paradox of Choice woes. There’s just so much that you can do with goat cheese.
Staring at a log of fresh goat cheese is the food blogger equivalent of a fiction writer staring at a blank page.
I started immediately brainstorming. I could put it in some fancy appetizer. I could make a salad. I could make some strange (but probably delicious) dessert out of it.
Or I could do the right thing and make Goat Cheese Macaroni.
I almost always do the right thing.
Macaroni and (Goat) Cheese
- Serves 6
- Prep Time:
- Total Time:
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Homemade macaroni and cheese gets upgraded with fresh and tangy goat cheese, roasted red peppers, and sun-dried tomatoes.
1) Roast red peppers over a flame. If you have a gas stove, you can stick them right on the flame or you can grill them. You can also just used jarred peppers. Cook them until they are nicely charred all the way around.
2) Add peppers to a bowl and cover with plastic wrap. Let rest for 10 minutes and then peel off pepper skins. It’s okay if some skin is left on.
3) Dice peppers and sun-dried tomatoes.
4) Cook macaroni according to package.
5) For cheese sauce, add butter and flour to a medium pan over medium heat. Whisk together once butter has melted to form a roux. Cook for about 3 minutes, whisking constantly.
6) Slowly add milk to the roux, starting with just a few tablespoons. Whisk it constantly so no lumps form. Keep adding milk in small increments until all your milk is added and your sauce is silky smooth. Turn your heat down to medium-low and continue to cook it until it thickens.
7) Whisk in cheeses into the sauce and season with salt and pepper.
8) Drain pasta and mix with peppers and tomatoes, then stir in cheese sauce.
9) Add macaroni to a buttered baking dish (2.5 quart or 9×13). Top with bread crumbs and bake for 30-35 minutes at 350 degrees.
10) Let cool briefly before serving.
Goat Cheese Macaroni
You could leave out the add-ins in this Goat Cheese Macaroni recipe if you wanted and still be left with a pretty rocking macaroni and cheese. But there’s something about the deep flavor of the peppers and sun-dried tomatoes that works really well with the goat cheese.
Plus it’s fun to roast peppers on a gas stove.
If you don’t have a gas stove, you can also roast these guys on a grill or in a 450 degree oven for about 10 minutes.
You can also just buy the jarred peppers and use those.
If you do roast your own though, stick them in a bowl after they are nice and charred all over and cover them with plastic wrap. Let them sit and steam for about 10 minutes. That’ll make them much easier to peel.
Then just start peeling off the skin of each pepper. It’s okay if the peppers aren’t 100% peeled.
Then just remove the seeds and dice them up along with a few sun-dried tomatoes. I like to use the sun-dried tomatoes that are in oil for this recipe. If you use the dried ones, reconstitute them in some hot water for a few minutes before using them.
The Cheese Sauce
Besides the peppers and macaroni, the only thing left for this recipe is the cheese sauce. And let’s be honest. It’s the star of the show.
You’ll need this stuff.
Start by adding the butter and flour to a medium pan and get it cooking over medium heat. It’s probably a good idea to melt the butter first and then add the flour, but I like to live on the edge so I just threw them in together.
Once the butter melts, whisk the butter and flour together until it forms a paste (a roux to be specific and French). Continue to cook and whisk this paste until it turns a light brown color. This will probably take 3-4 minutes and you’ll end up with something like this.
Then start to slowly add your milk. When I say slowly, I mean start with just a few tablespoons and whisk that in. Then add a few more and whisk whisk whisk. If you add to much milk at once, your roux will get lumpy which will lead to a lumpy sauce.
Nobody likes a lumpy cheese sauce.
So work slowly and after a few minutes you should have all your milk incorporated with the roux and you’ll be left with a light gravy basically. Again, you could be French and refer to it as a Béchemel, but let’s be real. It’s gravy.
Once you have that part of the sauce done, you’ll need some cheese. Goat cheese is the star of the show obviously, but I added in some grated cheddar also just to give it a more complex flavor.
Finishing the sauce is as easy as dumping all this cheese into the white sauce and continuing to whisk it until the cheeses are melted and smooth.
Then just season the sauce with salt and pepper and you’re ready to make some serious mac and (goat) cheese.
Finishing the Mac and Cheese
Cook and drain whatever kind of macaroni you choose. I went with shells this time around, but you could use anything except those little wagon wheels.
I’m just kidding. You can use the wagon wheels. I have an irrational hatred of them for some reason.
Sorry. Getting sidetracked.
Add the peppers and tomatoes to the pasta and then pour on all of that delicious cheese sauce.
Stir this all together and feel free to serve it up like that if you like or you can take it to the next step.
The next step being to pour the mac and cheese into a buttered casserole dish, top it with bread crumbs, and bake it at 350 degrees for about 30 minutes.
The bread crumbs should crisp up a bit and give the dish some really nice texture.
It’s pretty hard to go wrong with goat cheese I guess, but that should just make you even more confident to throw it in random dishes with abandon.
Betsy and I ended up housing about half of this Goat Cheese Macaroni in one meal which, for the record, is a lot of macaroni and cheese.
About MacheesmoRead More
Hello! My name is Nick Evans and I write and manage Macheesmo. I started Macheesmo 11 years ago when I was just learning my way around the kitchen. I love to cook and love everything food-related, but I have no formal training. These days I focus on fast, accessible recipes with the occasional “reach” recipe!
I’ve posted almost 2,000 recipes on Macheesmo. For each one, I do my best to give full explanations of what I did and tips on what I’d do differently next time. I’ll bring up the tricky parts and the easy parts.
I hope you can find something and cook something!
27 Responses to “Goat Cheese Mac” Leave a comment
I actually have an entire log of goat cheese from Costco sitting in my fridge and I’ve been wondering what to do with it.
I believe I found my answer.
i’m surprised it won. i would have been at a loss too.
i had no idea goat cheese was still so–well in.
I am making this immediately, if not sooner. Looks soooo good!
Looks like I found dinner tonight! :-)
Yum. What would you think of using pablanos in place of the red pepper? Then it’d be red, white and green.
I think that’s genius. :)
Dying laughing… wagon wheel pasta so creeps me out for some reason too. It is rainy and cold here this morning. Your mac and cheese looks wonderful. We are definitely making it for dinner. Thanks. -Angela
I’ve tried a few of the recipes that use this strategy for a cheese sauce, and mine never comes out as smooth and creamy as yours appears. I still end up with a cheese related stringiness. Do you have any idea what I’m doing wrong?
Thanks for another delicious looking recipe!
Hmm… could be a few different things. You might actually be using too much cheese or making your sauce too thick. It should be the consistency of a light gravy basically.
Try adding a bit more milk to it to thin it out.
Another problem could be the kind of cheese you’re using. Cheeses melt very differently. You won’t have a problem with goat cheese turning stringy.
Yum, this looks incredible! Love all the tasty add-ins! :)
This sounds so good! Never thought to add goat cheese to a mac, but I can see how it totally works!
Looks seriously good, Nick, not that I’d expect anything less from you.
I just made this a couple of days ago. It’s delicious and certainly makes a lot of mac and cheese! Reheats really well, though, and really good with some sriracha on top.
Ahh looks amazing! You can also roast your peppers under the broiler in your oven… thats what I usually do (and then put them in ziploc bags/under plastic wrap/in a giant tupperware, like you said)
this has been sitting in my “To Try” list for a while and I finally made it tonight. I’m tossing out my old mac and cheese recipe and replacing it with this one! The husband also loved it and declared it the best yet. I added a teensy bit of dijon mustard to it for some extra kick.
Thanks for the comment! I love the mustard idea. Wish my wife would eat mustard… it’s on her “don’t even try it” list. :)
Looks Great! Do think this recipe would work without the milk? I love mac and cheese but I’m lactose intolerant, so I really like the idea of making it out of goat cheese. Any suggestion?
(Goat milk doesn’t have the same enzymes as cow milk, so people are lactose intolerant can drink drink goat or even sheep milk!)
Hey Buki, I’m not entirely sure how you could do it without milk… Although, if you wanted to try it with goat milk or sheep milk it should theoretically work… I’ve just never personally tried it! Good luck!
I made this Mac n cheese but used Lactaid milk. It came out great!!!! Also had to chop multi grain crackers for bread crumbs no one noticed the difference.
Hey Melissa! THanks for the comment and Lactaid tip. Cheers!
I’m wondering if it’s absolutely necessary to bake this if I’m not using the breadcrumbs?
Everything else sounds perfect!
Nah. You probably shouldn’t bake it in fact if you aren’t topping it with breadcrumbs. Good luck!
Looks good! I’m gonna do it. But I’m not sure what “1 pound macaroni, cooked” means. What is the dry weight of macaroni used in this recipe? Thanks! K.
Dry weight! Good luck Kay!
Thanks, Maybe I’m slow but I was kinda hoping to get a number answer to a number question. :)
I can not have cow dairy, eggs, corn, some nuts, peppers or several other things. When looking up things with goat cheese please think of those of us with food issues.