Homemade mac and cheese surely must be the ultimate comfort food, and the goat cheese in this recipe adds creaminess and just enough zing to set this recipe apart from others. I use whole wheat macaroni, which adds extra nutrition. For seasonings, I like some garlic powder, ground dillweed and parsley.
2 C. dry elbow or shell macaroni
2 T. butter
2 T. flour
2 C. milk
1-2 T. of dried herbs/seasonings
Salt and pepper to taste
4 oz. goat cheese
8 oz. shredded sharp Cheddar cheese,
4 oz. shredded Parmesan cheese
1 C. soft bread crumbs
1 T. melted butter
Cook macaroni following package directions; drain, rinse, and set aside.
In a large saucepan, melt butter over medium-low heat. Stir in flour until well blended and bubbly. Gradually add 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. Continue cooking and stirring until cheeses have melted. Stir in the drained macaroni and turn into the prepared baking dish.
Combine bread crumbs with melted butter and toss with the remaining Parmesan cheese. Sprinkle over the casserole. Bake for 25 to 30 minutes, until bubbly and nicely browned.
Kitchen Hint: Do heels of bread loaves go uneaten at your house? I keep them in the freezer and chop them in the food processor to make bread crumbs for recipes like this one.