Ingredients
Scale
- 8 oz elbow macaroni
- 2 cups milk
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup goat cheese, crumbled
- 1 cup shredded sharp cheddar cheese
- 1 tablespoon fresh rosemary, chopped
- Salt and pepper to taste
Instructions
- Step 1: Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
- Step 2: In a saucepan over medium heat, melt the butter. Once melted, whisk in the flour and cook for about 1 minute until bubbly and lightly golden.
- Step 3: Gradually add the milk to the saucepan while whisking continuously to avoid lumps. Continue cooking until the mixture thickens, about 5 minutes.
- Step 4: Remove the saucepan from heat and stir in the crumbled goat cheese, shredded cheddar cheese, chopped rosemary, and season with salt and pepper until well combined.
- Step 5: Fold the cooked macaroni into the cheese sauce until fully coated. Transfer to a baking dish and bake at 350°F (175°C) for about 20 minutes until bubbly and golden on top.
Notes
- For optimal storage, keep any leftover Rosemary & Goat Cheese Mac n' Cheese in an airtight container in the refrigerator for up to 3 days.
- When reheating, add a splash of milk to the mac n' cheese to help restore its creamy texture, and heat it slowly on the stove or in the microwave, stirring occasionally.
- Serve your mac n' cheese with a sprinkle of extra fresh rosemary on top and a side salad for a delightful balance of flavors and textures.
- For an added depth of flavor, consider using a mix of cheeses, such as adding some grated Parmesan along with the goat cheese and cheddar, to enhance the creaminess and richness of the dish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 12g
- Trans Fat: 0g
- Protein: 3g