Friday, January 18, 2013

cheddar & goat cheese mac-and-cheese

Last night was one of those I-made-no-meal-plans-and-I'm-hungry nights.

Of course, given that I was hungry, going to the grocery store was certainly not an option for me (I wanted dinner now!), so I was left with only my pantry staples from which to make a meal.  Thus, I bring you this tasty, simple, and can-be-made-in-15-minutes main or side dish.  This makes a lot of pasta, so be sure to cut it in half if you don't want tons of leftovers (half of ⅓ cup of flour would be 2 tablespoons + 2 teaspoons).

No pictures of the process, but I thought I would share the recipe anyway.  Just trying to practice, practice, practice with some basic pictures of the final product!

Better than Velveeta shells and cheese, right?

Adapted from this recipe.

(about) 1 pound small pasta (I used a mix of the Barilla whole wheat fusilli, Schnucks brand whole wheat fusilli, and Schnucks brand shells, so this amount is quite flexible as long as they have similar cooking times)
4 tablespoons butter
 cup flour
2 ½ cups milk (I used whole milk)
4 ounces goat cheese, crumbled (you can also use some form of cheddar to substitute for this)
8 ounces shredded cheddar cheese (I used Kraft's yellow "mild cheddar," but you can use any other form of cheddar you would like)
1 teaspoon salt or salt to taste
⅛ teaspoon (or more to taste) chili powder
Dash of black pepper
Paprika, for serving

  1. Add a little salt and a small amount of olive oil to a large pot of water and set over a burner to boil.  When the water is ready, cook the pasta according to the package directions
  2. Meanwhile, melt the butter in another large pot.  Melt the butter and then let it brown.  Sprinkle in the flour.  Let the flour-butter mixture cook for a minute or two, whisking it constantly.  In the meanwhile, heat the milk in the microwave for one minute.
  3. When the flour-butter mixture has cooked for a minute or two and the milk has been heated, slowly whisk the milk into the flour-butter mixture.  Let cook, stirring consistently, for about 8 minutes, or until the milk mixture has thickened.
  4. When the milk mixture has thickened, add in the salt, chili powder, pepper, and goat cheese.  Stir until the goat cheese has melted.
  5. Slowly add in the cheddar cheese, stirring until it has melted completely.
  6. When the sauce is smooth, taste it and add more salt or chili powder (Note:  because there is so much dairy, it would take a lot of chili powder to make it spicy.  Adding the chili powder just gives it a little flavor.).
  7. Serve in bowls, sprinkled with paprika.

Makes 5 to 6 servings


  1. WOW! This really looks heavenly! I am a huge mac and cheese fan, so I am always searching for new mac and cheese recipes. I will be trying this one tonight!


    1. I hope you enjoy it! Thanks for stopping by!