Peppery Goat Cheese Macaroni and Cheese

Peppery Goat Cheese Macaroni and Cheese. That’s a mouthful of a recipe title. How about, Peppery Goat Cheese Mac? Way better.

A few weeks ago, my husband’s work was having a New Year’s Day steak lunch for everyone working that day. Everyone was asked to bring covered side dishes or desserts. They didn’t know until the day before, so I had to work with what was already in my pantry to prepare something. That’s the kind of old-fashioned homemaker challenge I look forward to. Making a dish with what you have on hand. Organizing a closet without buying new bins or organizers. Making a homemade card out of random craft supplies. In short, making do with what you have. This time I rose to the challenge and had a major triumph. I had milk, flour, macaroni, goat cheese, butter, on hand. Plus, my trusty pepper mill. I didn’t need to buy any special herbs or spices. My peppery goat cheese mac was a HUGE hit, and I’ve already made it again for our own steak dinner at home. It can be baked or simply put together on the stovetop.

Goat cheese is a more digestible alternative to cow’s milk. If you have any trouble with lactose or conventional A1 dairy, goat cheese will generally be very easy on your stomach. Not to mention, its tartness and creaminess is so unique and delicious. In this recipe, you can use whatever kind of milk or butter you want. I had special A2 dairy products from a local farm on hand, but you could even use plant based alternatives. The freshly ground pepper is the real star of the show here. It adds so much depth of flavor without being overwhelming. It’s a comfort food after all. 

Peppery Goat Cheese Macaroni and Cheese

Equipment

Large Pot

Strainer

Whisk

Spatula or spoon for stirring

If Baking:

9 X 13 baking dish

Ingredients

• 16 oz. of macaroni noodles (usually 1 box)

• 1 stick (½ cup) butter

• 3-6 tablespoons flour (added gradually)

• 8 oz. of goat cheese (2 small logs)

• 1 cup milk

• 5 tablespoons freshly ground pepper (this is always eyeballed)

If Baking

• ½ cup breadcrumbs

• 4 oz crumbled goat cheese

Instructions

1. Cook macaroni pasta as directed on the box. Strain and set aside in a separate bowl for now. Stir in  a drizzle of avocado or olive oil to keep the pasta from becoming stale while you make the sauce. 

2. In the same pot, over low heat, melt your butter. Once it is done melting, scoop in one tablespoon of flour at a time to make your rue. Whisk constantly. 

3. Add in your half cup of milk as you whisk. If the mixture becomes too runny, add more flour, still whisking constantly.

4. Your mixture should have the consistency of melted ice cream. Add in both logs of goat cheese, stirring until melted and combined.

5. Add in your freshly ground pepper. Mix until combined. 

6. Pour your pasta back in the pot with the sauce, stirring until combined.

7. Your mac and cheese is ready to serve unless you are baking the dish.

If Baking:

1. Preheat the oven to 325 degrees. Grease a 9 X 13 baking dish.

2. Pour in your pasta and sauce mixture.

3. Sprinkle the breadcrumbs and goat cheese over top.

4. Bake for 30 minutes or until the top is golden brown.