Baked Goat Cheese Mac and Cheese

Ingredients

• ½ lb. macaroni – cavatappi, shells or elbows
• 2 Tbsp. butter
• 2 Tbsp. all-purpose flour
• 2 c. milk
• 6 oz. LaClare Original Goat Cheese (chèvre)
• Kosher salt
• ½ tsp. fresh black pepper
• 1 tsp. dried oregano
• ½ tsp. dried thyme
• ½ tsp. red pepper flakes
• ⅛ tsp. grated nutmeg
• ½ c. Italian seasoned panko breadcrumbs

Directions

1. Preheat oven to 350 degrees.
2. Bring a large pot of heavily salted water to a boil. Add pasta. Cook to al dente according to package instructions. Drain.
3. In a saucepan on medium heat, melt butter. Once melted, add flour and whisk until flour is incorporated. Cook, whisking continuously until roux turns golden brown.
4. Slowly add milk, whisking until all milk is combined.
5. Add goat cheese, a pinch of salt, black pepper, oregano, thyme, red pepper flakes and nutmeg.
6. Add drained pasta to the sauce and stir to coat.
7. Pour pasta and sauce into an 8×8 baking dish. Top with breadcrumbs.
8. Bake for 25 to 30 minutes until breadcrumbs are golden brown.

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Recipe and photo courtesy of Clara Hedrich. Visit recipes.laclarefamilycreamery.com/recipes for more.