Goat Cheese Mac and Cheese with Sun-Dried Tomatoes
Goat cheese and sun-dried tomato mac and cheese combines tangy chèvre, fontina, and crisp garlic crumbs in a baked pasta dish suitable for weeknights or casual entertaining.
Servings: 6 servings
Ingredients
- 12 ounces short, ridged pasta pipette, shells
- 3-3/4 cups whole milk
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- Salt and freshly ground pepper
- 8 ounces coarsely grated fontina cheese coarsely grated
- 6 ounces goat cheese (chèvre) softened
- 1/2 cup oil-packed, sun-dried tomatoes drained and chopped
- 1/4 cup chopped fresh chives
- 1-1/2 tablespoons oil reserved from the sun-dried tomatoes (or olive oil)
- 1 clove garlic minced
- 1/2 cup panko crumbs
- 2 tablespoons finely grated Parmesan cheese
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package directions. Drain and set aside.
- Preheat the oven to 350°F and butter a 2-1/2 to 3-quart baking dish.
- Warm the milk in the microwave or in a saucepan over low heat until hot but not simmering.
- Melt the butter in a large saucepan over medium heat. Whisk in the flour and cook, stirring constantly, until the mixture is smooth and pale golden, 3 to 4 minutes.
- Gradually whisk in the warm milk until fully incorporated. Cook, whisking frequently, until the sauce is smooth and thick enough to coat the back of a spoon, 7 to 8 minutes. Season to taste with salt and pepper.
- Reduce the heat to low and stir in the fontina until melted. Add the goat cheese and stir until smooth. Fold in the sun-dried tomatoes and chives.
- Add the cooked pasta and stir until evenly coated in the cheese sauce. Transfer the mixture to the prepared baking dish and bake uncovered for 15 minutes.
- While the macaroni bakes, heat the reserved sun-dried tomato oil in a small skillet over medium heat. Add the garlic and cook just until fragrant, about 1 minute. Stir in the panko and cook, stirring frequently, until lightly toasted, about 2 minutes. Remove from the heat and mix in the Parmesan cheese.
- Remove the macaroni and cheese from the oven, sprinkle the breadcrumb mixture evenly over the top, and return to the oven for 5 minutes longer.
- Let the macaroni and cheese rest for 5 to 7 minutes before serving.
Nutrition
Calories: 656 | Total Fat: 33g | Cholesterol: 97mg | Sodium: 618mg | Carbohydrates: 60g | Fiber: 3g | Sugar: 10g | Protein: 30g