Creamy Stovetop Macaroni and Cheese with Goat Cheese
Macaroni and cheese made with 3 types of cheese including garlic and herb goat cheese, that has a delicious light earthy flavor. And for the topping, crispy pieces of bacon…a match made in heaven.
This macaroni and cheese is made with 3 types of cheese, sharp cheddar, mozzarella and a soft garlic and herb goat cheese.
What really sets this macaroni and cheese apart from others is the garlic and herb goat cheese because it gives the dish a slightly earthy taste that’s decadent and rich.
About the Goat Cheese
I buy the garlic herb goat cheese in a small 4-ounce package at Walmart in their specialty cheese section that’s generally located by the produce department.
The label on this goat cheese says “Chèvre” which is its French name that means “goat” and “goat cheese”.
And the texture of this goat cheese is fairly soft so when added to the cheese sauce for this recipe, it almost immediately thickens up the sauce to a creamy texture.
About this Recipe
In this recipe, the macaroni and cheese is made on the stovetop and it’s best when served warm, right after it’s made so that it’s thick and creamy.
And what better way to top this mac and cheese off than small crispy pieces of bacon.
The combination of flavors tastes wonderful together.
Let’s check out the ingredients.
Pasta – Elbow macaroni, water for boiling, and salt
Macaroni and Cheese – Butter, flour, half & half, milk, garlic herb goat cheese, mozzarella cheese, sharp cheddar cheese, salt and cooked elbow macaroni
Topping – Small pieces of crispy bacon
HOW TO MAKE THIS RECIPE
A printable recipe with the measurements and instructions is located at the bottom of this post.
For the Bacon:
Cut 5 pieces of bacon into small pieces.
In a small to medium-size skillet, add the pieces of bacon.
Periodically stir the bacon…
…so that both sides of the pieces of bacon are cooked through.
Continue cooking the bacon (stirring as needed) until the pieces are crispy.
Remove the skillet from the heat and transfer the cooked bacon onto a paper towel-lined plate.
Set aside.
For the Macaroni:
Heat a pot of water on medium heat and bring it to a boil.
To the boiling water, add the salt.
Turn the heat down to a low boil and carefully add the elbow macaroni.
Stir the macaroni just in case some of the pasta sticks together.
Boil the pasta according to package instructions until it’s cooked JUST BEFORE AL-DENTE (firm to the bite).
Drain the pasta in a colander and reserve some of the pasta water (to add to the cheese sauce if the sauce gets too thick).
Don’t rinse the pasta (the starch on the pasta helps the sauce adhere to it).
For the Cheese Sauce:
While the pasta is cooking, start making the cheese sauce.
In a large pot or deep skillet, add butter.
Heat the pan on low to medium heat…
…when the butter is melted…
…add flour to the pan.
Continuously stir the flour and butter mixture…
…keep stirring…
…until the mixture is smooth.
To the pan, add milk…
…and half & half.
Stir together.
Then add salt…
…and goat cheese.
Stir together.
Next, add shredded mozzarella cheese…
…and shredded sharp cheddar cheese.
Stir together…
…until the cheese sauce is smooth.
TIP – If the cheese sauce is too thick, stir in just a little of the reserved pasta water at a time until the desired consistency is reached.
For the Macaroni and Cheese:
Before adding the pasta to the pan, if some of the pasta is sticky, give it a super quick rinse with as little water as possible.
Add the pasta to the cheese sauce and gently stir until the pasta is coated.
Do a quick taste test…
…to see if more salt is needed.
Serve right away while the macaroni and cheese is warm and creamy.
Transfer the macaroni and cheese to serving dishes…
…and…
…top with pieces of crispy bacon.
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Creamy Stovetop Macaroni and Cheese with Herb Goat Cheese
Ingredients
For the Bacon Topping:
- 5 slices of bacon, cut into small pieces (or more slices of bacon if preferred)
For the Pasta:
- 1-1/2 cups dry elbow macaroni cooked (per package instructions) just before al-dente; reserve some of the pasta water
- Water for boiling
- 4 dashes salt (for the water)
For the Cheese Sauce:
- 3 tablespoons butter (salted or unsalted)
- 3 tablespoons all-purpose flour
- 1 cup milk set the milk on the counter for about 5 minutes before using so it's at room temperature
- 1 cup half and half set the half and half on the counter for about 5 minutes before using so it's at room temperature
- 1/4 teaspoon salt or salt to taste
- 1 package (4 ounces) garlic and herb goat cheese (Chèvre)
- 1 cup shredded mozzarella cheese
- 1 cup shredded sharp cheddar cheese
- Reserved pasta water use if needed (if the cheese sauce becomes too thick)
For the Macaroni and Cheese:
- Cheese sauce
- Cooked macaroni (not rinsed) cooked just before al-dente
- Salt to taste
- Crispy small pieces of bacon
Instructions
For the Bacon Topping:
- Cut 5 pieces of bacon into small pieces. In a small to medium-size skillet, add the pieces of bacon.
- Periodically stir the bacon so that both sides of the pieces of bacon are cooked through. Continue cooking the bacon (stirring as needed) until the pieces are crispy.
- Remove the skillet from the heat and transfer the cooked bacon onto a paper towel-lined plate. Set aside.
For the Pasta:
- Heat a pot of water on medium heat and bring it to a boil. To the boiling water, add the salt. Turn the heat down to a low boil and carefully add the elbow macaroni.
- Stir the macaroni just in case some of the pasta sticks together. Boil the pasta according to package instructions until it's cooked JUST BEFORE AL-DENTE (firm to the bite).
- Drain the pasta in a colander and reserve some of the pasta water (to add to the cheese sauce if the sauce gets too thick).Don't rinse the pasta (the starch on the pasta helps the sauce adhere to it).
For the Cheese Sauce:
- While the pasta is cooking, start making the cheese sauce.
- In a large pot or deep skillet, add butter. Heat the pan on low to medium heat. When the butter is melted, add flour to the pan.
- Continuously stir the flour and butter mixture. Keep stirring until the mixture is smooth.
- To the pan, add milk and half & half. Stir together. Then add salt and goat cheese. Stir together.
- Next, add shredded mozzarella and sharp cheddar cheese. Stir together until the sauce is smooth.
- If the cheese sauce is too thick, stir in just a little of the reserved pasta water at a time until the desired consistency is reached.
For the Macaroni and Cheese:
- Before adding the pasta to the pan, if some of the pasta is sticky, give it a super quick rinse with as little water as possible.
- Add the pasta to the cheese sauce and gently stir until the pasta is coated. Do a quick taste test to see if more salt is needed.
- Serve right away while the macaroni and cheese is warm and creamy.
- Transfer the macaroni and cheese to serving dishes and top with pieces of crispy bacon.
Notes
TIP:
If the cheese sauce is too thick, stir in just a little of the reserved pasta water at a time until the desired consistency is reached.Comfort Food Recipes
Here are some comfort food recipes you may like:
Candied Yams (Sweet Potatoes) with Pecans and Marshmallows
Biscoff Cookie Butter Blondie Brownies
Slow Cooker Pot Roast with Potatoes and Carrots
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No-Bake Cherry Cheese Pie with Helpful Tips
Macaroni and Cheese Recipes
Here are more macaroni and cheese recipes you may like “Sloppy Joe Macaroni and Cheese“, “Easy Macaroni and Cheese with Cavatappi Pasta“, and “Macaroni and Cheese with Green Chiles“.
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