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rebloggingrecipes:

Creamy Baked Mac and Goat Cheese

 

Yield: 4 servings

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

ingredients:

16 ounces fusili pasta, or any pasta you choose
2 Tbs. butter
2 Tbs. flour
2 cups 2% milk
8 ounces goat cheese
8 ounces sharp white cheddar cheese, shredded plus more for topping
2 Tbs. fresh parsley, divided
1 tsp. dried sage
1 tsp. dried thyme
1/2 tsp. salt
1/2 tsp. pepper
Pinch nutmeg
1/4 cup panko breadcrumbs

directions:

Prepare pasta according to package directions. Reheat oven to 350 degrees. Spray a 9-inch round casserole dish or 9x13 baking dish with non-stick cooking spray. Set aside.

In a large saucepan, heat butter until bubble. Slowly whisk in flour to create a roux. Whisk for 1-2 minutes, until the mixture is golden brown. Slowly add milk, whisking continually. Add cheeses and whisk until combined to complete the bechamel sauce. Stir in herbs, salt and pepper. Reduce heat to low. Do not boil.

Drain pasta when done. Stir into prepared sauce until combined. Pour into prepared pan. Top with addition cheese (if desired) and breadcrumbs. Bake at 350 until cheese is melted; increase temperature to broil and cook until breadcrumbs are browned.

Garnish with addition cheese and parsley, if desired.

Cassie’s Notes:
This would be heavenly with some lump crab meat added to the bechamel sauce. Stir in after the cheese has melted.

If you don’t have any fresh parsley, feel free to use dried, or try any fresh herbs you have on hand; I think sage or cilantro would be perfect!