I’ve been in the mood for macaroni and cheese for several weeks, so Sam and I finally made some. Originally recipe form here, chosen because these were ingredients that we had on hand so we didn’t have to go out and buy any. Semi-tempted to make a new macaroni and cheese recipe each month; we’ll see how that goes.
- 8 ounces elbow macaroni (used wheat penne because we had it on hand)
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups milk, 2% is fine
- 2 teaspoons chives*
- a few shakes of garlic powder
- salt and pepper to taste
- 4 ounces goat cheese
- 8 ounces sharp cheddar cheese, shredded
- 4 ounces shredded Parmesan cheese, divided
- bread crumbs (to taste, probably about 1/4 – 1/2 cup)**
- Cook macaroni to al dente, drain.
- In large pot, melt butter over medium-low heat. Stir in flour until well blended and bubbling. Gradually add milk, stirring constantly; continue cooking until slightly thickened.
- While stirring, add herbs, salt, and pepper.
- Stir in goat and cheddar cheeses. Stir in about 3 ounces of Parmasan cheese, continue cooking until cheeses have melted.
- Stir in macaroni.
- Combine bread crumbs with melted butter (butter part is optional) with remaining Parmesan cheese.
- Pour mixture into casserole dish. Top with bread crumbs. Bake at 350 for 25-30 minutes, until bubbly and browned.
*the recipe suggested 2 tablespoons of fresh herbs or 2 teaspoons of dried herbs – didn’t matter which, we just happened to have chives
**made our own bread crumbs by toasting some bread