Well...my first attempt was a success! Everyone loved this Mac 'n' Cheese variation, even my 11-year-old. She can't wait to try my new experiments when she gets home from school and we have a deal that I don't share what's inside the dish until she tries it. Even she was pleasantly surprised that it contained goat cheese (which she never wanted to try before), but mixed with the cream cheese and rosemary, it was very subtle, yet rich and filling. If you want to impress your family and friends, you can make this as a main entree or as a side dish. It would also make an elegant addition to a buffet selection during the upcoming holidays.
Rosemary & Goat Cheese Mac 'n' Cheese
Prep Time: 15 minutes Cook Time: 15 minutes
- 14.5oz. Box Multigrain Macaroni
- 4 tbsp. Butter
- 2 tbsp. All-Purpose Flour
- 1 1/2 c. Milk (I used 2%)
- 8 oz. Cream Cheese
- 3.5 oz. Crumbled Goat Cheese (I used Alouette)
- 1 tbsp. Fresh Rosemary, chopped
- 1 c. Italian Flavored Breadcrumbs
- Kosher Salt, to taste
- Fresh Ground Black Pepper, to taste
- Preheat oven to 375 degrees.
- Cook pasta according to package instructions until al dente; then drain and place back in the pot.
- While the pasta is cooking, melt 2 tbsp. of butter in a small saucepan over medium heat; then whisk in the flour forming a roux.
- Gradually whisk in the milk until the roux has broken up and there are no lumps.
- Next, add the cream cheese, goat cheese and rosemary. Keep whisking until the cheese has completely melted and the sauce is creamy.
- Add the sauce to the cooked macaroni and mix well; then place in an oven-safe baking dish (8"x8").
- Place the breadcrumbs in a small bowl; then melt the remaining 2 tbsp. butter (either in the microwave or a small pan). Add the butter to the breadcrumbs, mix together and sprinkle on top of the macaroni.
- Place in the oven and bake for 15-20 minutes until the breadcrumbs are lightly brown and the macaroni is bubbly.