Baked Goat Cheese and Sun-Dried Tomato Mac and Cheese

This creamy, baked macaroni and cheese recipe does double duty as a side dish or a hearty meatless meal. The near-perfect flavor combination of goat cheese and sun-dried tomatoes combines perfectly with the creaminess of the melted fontina and the delicate onion flavor of the chives to make a fabulous variation on a classic casserole dish.

Baked Goat Cheese and Sun-Dried Tomato Mac and Cheese

Goat Cheese and Sun-Dried Tomato Mac and Cheese

Yield: 6 main course servings (8 to 10 as a side dish)
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes

Made with goat cheese, fontina, sun-dried tomatoes and chives, this creamy, baked macaroni and cheese recipe can be served as a side dish or a satisfying, meatless meal.


  • 1 lb pipette (little pipes)
  • 3-3/4 cups whole milk
  • 4 tablespoons butter
  • 4 tablespoons all-purpose flour
  • Salt and freshly ground pepper (white or black)
  • 8 ounces fontina cheese, coarsely grated
  • 6 ounces chèvre (goat cheese), softened
  • 1/2 cup sun-dried tomatoes, cut into 1/4-inch dice
  • 1/4 cup fresh chives, chopped
  • 1-1/2 tablespoons light olive oil
  • 1 clove garlic, very finely chopped
  • 1/2 cup breadcrumbs
  • 2 tablespoons finely grated Asiago or Parmesan cheese


  1. Bring a large pot of salted water to a boil. Add the pipette and cook until tender but not soft (al dente). Drain and set aside.
  2. Preheat the oven to 350°F and generously butter a 2-1/2 to 3-quart baking dish.
  3. Heat the milk in the microwave or a separate saucepan until very warm, but not scalded. Set aside.
  4. Melt the butter in a large, heavy saucepan over medium heat. Sprinkle in the flour and blend with a whisk until well combined. Continue cooking, whisking constantly, until the mixture develops a pale golden color, 3 to 4 minutes. Gradually add the warmed milk, whisking continually until well blended.
  5. Continue cooking, whisking frequently, until the sauce is smooth and thick enough to coat the back of a spoon, 7 to 8 minutes. Scrape down the sides of the pan with a spatula once or twice during cooking to ensure there are no lumps in your sauce. Season to taste with salt and pepper.
  6. Reduce the heat to low, add the fontina and stir until completely melted. Add the goat cheese, sun-dried tomatoes and chives. Stir until smooth, then add the macaroni and combine well.
  7. Transfer the mixture to the prepared baking dish and bake uncovered for 15 minutes.
  8. While the macaroni bakes, heat the olive oil in a small skillet over medium heat. Add the garlic and sauté until fragrant, 1 minute. Add the breadcrumbs and toss to combine. Continue cooking, stirring often, until the crumbs are lightly toasted, 2 minutes longer. Add the Asiago and combine.
  9. Remove the macaroni from the oven, top with the crumb mixture and return to the oven for an additional 5 minutes.
  10. Allow the macaroni and cheese to rest for 5 to 7 minutes before serving.