Not your traditional mac and cheese, this pesto goat cheese mac and cheese gives a unique spin on a traditional comfort dish. If you've never had pesto with goat cheese, you'll soon realize it's a great combination.
It's the holiday season which is all about eating what you enjoy so I thought it was natural to share a recipe that combines two of my favorite ingredients into one of my favorite dishes - pesto goat cheese and macaroni and cheese.
I mean who doesn't love macaroni and cheese - from three cheese mac and cheese to crab mac and cheese to Tuscan chicken mac and cheese.
It's been popular for quite some time in America. But most just love your stand old cheddar mad and cheese. For any non-pesto/goat cheese lover I feel sorry for you as you're totally missing out on a great combination.
If you give this pesto mac and cheese a try though, it just might change your mind. When helping my mom with her Christmas party every year, this was one of my go-to recipes to make and was always one of the first pastas gone.
The real reason this holds a special place in my heart though is it was part of the first meal I ever made for Lauren. On one of our first dates, somehow we got into how much we both love macaroni and cheese.
As I had made many over the years I invited her over for some fried chicken and macaroni and cheese. The night she came over I decided to make my traditional cheddar mac and cheese but also my pesto mac and cheese.
Lauren thought I was trying to show off (maybe a part of me was), but I was really just excited to make macaroni and cheese so I wanted to make a couple different versions. She admits she was skeptical of the pesto one, but after one bite she was hooked. For anyone out there that has only made your "standard" mac and cheese, I suggest giving this pesto mac and cheese a try.
Jump to:
Ingredient Notes
- Breadcrumbs - adds a nice crunch that complements the creaminess of the pasta.
- Goat cheese - you've got to like goat cheese as this really is the star of the show. It provides a nice tangy and earthy flavor.
- Pesto - I've always loved the combination of goat cheese and pesto as the freshness from the pesto works well with the tangy goat cheese.
Ingredient Swaps
Like any recipe, you can swap out some of the ingredients. Some variations include:
- I'm partial to panko breadcrumbs for its extra crunch, but standard breadcrumbs work as well.
- I always use whole milk for sauces, but you can use low fat or skim milk.
- Macaroni is my go-to most times for this pasta dish, but other types of pasta like orecchiette, penne or ziti are good substitutes.
Step-by-Step Photos
Melt butter in small pan with breadcrumbs, garlic, basil and Parmesan cheese, stirring to combine. Set aside. Heat butter in large saucepan over medium heat and whisk in flour until it starts to bubble.
Add milk and simmer until thickened before stirring in goat cheese, Parmesan cheese, pesto and black pepper. Add drained pasta to a baking dish and stir in the sauce so it is coated.
Top with the breadcrumb mixture and broil the pesto mac and cheese until the top is browned, about 1-2 minutes.
Pesto Variations
Traditional pesto consists of basil, garlic, pine nuts, coarse salt, Parmesan cheese and blended with olive oil. The great thing is you can really mix and match the herbs and nuts.
You can also control the amount of oil, whether you want it a little thicker or thinner. I tend to like my pesto a little thicker so I don't put as much olive oil in my pesto recipes as others.
Herbs/Greens to Use in Pesto: Basil, Parsley, Cilantro, Mint, Sage, Kale, Spinach, Arugula
Nuts/Seeds to Use in Pesto: Pine Nuts, Pistachios, Pecans, Almonds, Walnuts, Sunflower Seeds, Pumpkin Seeds, Sesame Seeds
FAQs
Anyone who follows this blog knows I love pesto, so yes I'm big on making your own pesto. My go-to is kale pistachio pesto. It takes 5 minutes to whip together and tastes better than store-bought. But if you're in a pinch, store-bought pesto is no problem.
I like the extra crunch here but you can also use a cheese topping. Just grate an extra cup of cheese.
Yes. Just prepare all the way to where the macaroni is in the baking dish. Cool before topping with the breadcrumb topping. Then refrigerate or freeze before baking the day you need it.
Just let your mac and cheese cool to room temperature before covering in airtight container or with aluminum foil. It will last in the fridge for about 3 days or the freezer for 3 months.
Place the pesto goat cheese mac and cheese into an oven-safe dish and only take out what you are using. Add 1 tablespoon of milk per 1 cup of baked mac and cheese and mix to incorporate. Cover with aluminum foil and bake in the oven at 350°F for 20-30 minutes, or until heated through.
Pro Tips/Recipe Notes
- No overcooked pasta – cook the macaroni al dente according to the package instructions. The pasta will finish cooking in the oven while it’s in the sauce.
- Freshly grated cheese – don’t use pre-shredded cheese. It doesn’t taste as good and also has additional ingredients that you don’t need.
- Stir constantly – once the milk is added, you must stir constantly as it heats up and becomes thick. Otherwise you’ll have burnt milk on the bottom.
- Lots of sauce – who likes a dry mac and cheese? At first when making this pesto mac and cheese, you’ll think it is too much sauce but believe me when that the macaroni soaks it up.
- Broil topping – only broil topping for 1-2 minutes so it gets browned and doesn't overcook the pasta.
Other Mac and Cheese Recipes
If you’ve tried this pesto goat cheese mac and cheese or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Pesto Goat Cheese Mac and Cheese
Ingredients
- 6 tablespoon unsalted butter, divided
- 2 cloves garlic, minced
- 2 tablespoon fresh basil, chopped
- ¾ cup panko breadcrumbs
- ¼ cup all-purpose flour
- 2 cups milk
- 10 ounces goat cheese
- 1 ¾ cups shredded Parmesan cheese, divided
- ½ cup homemade or store-bought pesto
- 1 teaspoon freshly ground black pepper
- 1 lb macaroni or orecchiette
Instructions
- Melt 2 tablespoon butter in small pan over low heat. Once melted, add panko, garlic, basil and ¼ cup Parmesan and toss to combine. Set aside.
- Melt remaining 4 tablespoon butter in medium saucepan over medium heat. Add flour and whisk until smooth and mixture starts to bubble. (About 2 minutes) While stirring, gradually add the milk and continue whisking until the sauce is creamy. Simmer the sauce for about 10 minutes until it thickens and you can coat the back of the spoon. Add the goat cheese, 1 ½ cups Parmesan cheese, pesto and black pepper. Remove from heat and set aside.
- Preheat broiler and put rack at the top. While sauce is cooking bring a large pot of water to a boil. Boil the macaroni according to instructions. Grease a 13x9 inch baking dish and add the drained pasta and sauce. Mix thoroughly, making sure all the pasta is coated. Top with breadcrumb mixture.
- Put under broiler until the mixture bubbles and top is browned. Should be about 1 to 2 minutes. You can't leave unattended or it will burn. Remove from broiler and let rest for 5 minutes.
Notes
- No overcooked pasta – cook the macaroni al dente according to the package instructions. The pasta will finish cooking in the oven while it’s in the sauce.
- Freshly grated cheese – don’t use pre-shredded cheese. It doesn’t taste as good and also has additional ingredients that you don’t need.
- Stir constantly – once the milk is added, you must stir constantly as it heats up and becomes thick. Otherwise you’ll have burnt milk on the bottom.
- Lots of sauce – who likes a dry mac and cheese? At first when making this mac and cheese, you’ll think it is too much sauce but believe me when that the macaroni soaks it up.
- Broil topping – only broil topping for 1-2 minutes so it gets browned and doesn't overcook the pasta.
Chris says
Man this really sounds amazing. Never put pesto or goat cheese in a mac and cheese but just might have to do it.