My love for pasta is pretty much never-ending, and mac ‘n cheese, well that’s just heaven in a casserole dish if you ask me. Cheese and pasta; what’s not to love?
This updated version of the classic comfort food dish – goat cheese macaroni and cheese with peas – is deliciously creamy and cheesy, a touch decadent, with a perfect brightness added by the peas. Goat cheese gives the traditional comfort food that I always love a fresh, slightly tangy taste that is perfect for the summer months.
Bring this goat cheese macaroni and cheese with peas to your next summer barbecue or party, and you’ll be an instant hit.
The dish is also surprisingly simple to make, once you get the hang of making a quick roux for your macaroni and cheese base. (Fun fact: melted butter, plus whisked in flour, and you’ve got yourself a roux! You can read more about mastering the art of a classic macaroni and cheese here, with one of my all-time favorite mac ‘n cheese recipes.)
Our brilliant food contributor, Hope, whipped up this lip-smacking mac ‘n cheese and the result is AMAZING.
Say hello to your new favorite pasta dish: goat cheese mac and cheese.
This recipe for goat cheese macaroni and cheese is deliciously creamy and cheesy, with a just right tangy spin on the classic brought to the dish by the goat cheese, a touch decadent (because, mac 'n cheese!), with a perfect brightness added by the peas.Goat Cheese Macaroni and Cheese with Peas is a surprisingly simple-to-make dinner or side dish and is totally YUM.
- 2 ½ cups macaroni pasta (or shells)
- 6 tablespoons butter
- 6 tablespoons flour
- 2 cups of 2% milk
- 1 cup skim milk
- 11 ounces goat cheese
- 4.5 ounces sharp white cheddar
- ¼ - ½ teaspoon pepper
- ¼ teaspoon salt
- ¾ cup peas (fresh or frozen)
- Bring a pot of water to a boil and cook the pasta according to the directions, subtracting a minute of cook time (they will cook more later). Preheat the oven to 375 degrees F.
- Heat a large saucepan over medium heat and add butter. Once the butter is sizzling, whisk in the flour. Stir and cook for 2 to 3 minutes, until the mixture is thick and slightly golden. Very slowly add the milks by streaming them down the side of the pot little by little, whisking the whole time. Continue stirring and cook for another 5 to 6 minutes until slightly thickened.
- Reduce the heat to low and stir in half of the goat cheese. Once the first half of the goat cheese is fully incorporated, add the second half and stir until it melts. Each addition will take about 5 minutes. Add the cheddar cheese and stir until all of the cheese is melted. Mix in the pepper and salt.
- Stir in the pasta and mix until all of the noodles are coated in cheese sauce. Add the peas and stir to distribute evenly.
- Spread the mac and cheese into an oven-safe casserole dish and bake for about 25 minutes. Serve right away.
NOTE: If you love a cheesy mac, you can also top with more cheddar before putting in the oven. The cheese topping will be golden brown and bubbly.
Are you a mac ‘n cheese lover? Have you tried goat cheese in a classic macaroni and cheese?
Recipe and Photos by Hope Woodhouse of Pass the Cookies for Glitter, Inc.
Love this recipe? See what else we’re making here. And you can also find our favorite classic macaroni and cheese here (it’s my mama’s tried-and-true recipe, and a total go-to when I’m craving cheesy mac goodness.)