|Nutritional Guidelines (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 36g||46%|
|Saturated Fat 21g||103%|
|Total Carbohydrate 43g||16%|
|Dietary Fiber 4g||16%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Special is the right descriptor for this macaroni and cheese, and it tastes as good as it looks. Besides the mixture of goat cheese, cheddar, and Parmesan cheese, fresh or dried herbs are added to the mixture.
It's a rich casserole but it can be made lighter by decreasing the amount of cheese. See the tips and variations for more ideas.
Serve this delicious dish as a side dish or serve it as a main dish with sliced tomatoes or a tossed salad.
- 8 ounces elbow macaroni (about 2 cups raw)
- 4 tablespoons butter (divided)
- 2 tablespoons flour
- 2 cups milk
- 1 to 2 tablespoons fresh chopped herbs (or 2 teaspoons dried leaf herbs; thyme, sage, chives, etc.)
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon ground black pepper
- 4 ounces goat cheese (with herbs or plain)
- 8 ounces sharp cheddar cheese (shredded)
- 4 ounces shredded Parmesan cheese (divided)
- 1 cup soft bread crumbs
Grease a 2-quart baking dish.
Heat the oven to 350 F.
Cook macaroni in salted boiling water following package directions. Drain, rinse, and set aside.
In a large saucepan, melt 2 tablespoons of butter over medium-low heat. Add the flour and cook, stirring, for 2 minutes. Gradually add the milk, stirring constantly; continue cooking and stirring until slightly thickened. Add the herbs, salt, and pepper, then stir in the goat cheese and cheddar. Stir in about 3 ounces of the Parmesan cheese; set the rest aside for the topping. Continue cooking and stirring the sauce until the cheeses have melted.
Add the drained macaroni to the sauce and spoon it into the prepared baking dish.
Melt the remaining 2 tablespoons of butter and toss with the bread crumbs and the remaining Parmesan cheese. Mix until well blended and the crumbs are thoroughly coated with butter.
Sprinkle the bread crumb mixture over the casserole.
Bake in the preheated oven for 25 to 30 minutes, until the casserole is browned and bubbling around the edges.
- Add 1 clove of minced garlic to the saucepan with the melted butter and cook for about 2 minutes before adding the flour.
- Add 1 to 2 tablespoons of finely minced shallots to the saucepan with the melted butter and cook until tender. Add the flour, stir, and continue with the recipe.
- Replace the goat cheese and herbs with a package of Boursin cheese with herbs.
- Omit the Parmesan cheese, if desired.
- Add 1 cup of diced ham to the cheese sauce before adding the cooked macaroni.