Delicious Gourmet Macaroni and Goat Cheese


Pasta Mixture:

  • 2 cups raw elbow macaroni pasta
  • 2 ½ Tablespoons salted butter
  • 2 Tablespoons flour
  • 2 cups Goat Milk
  • ½ teaspoon oregano
  • ½ teaspoon rosemary
  • ½ teaspoon garlic powder
  • ½ teaspoon parsley
  • ½ teaspoon thyme
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 4 ounces herb goat cheese
  • 8 ounces shredded sharp cheddar cheese
  • 3 ounces shredded Parmesan cheese

Bread Crumb Mixture:

  • 1 loaf Sweet Hawaiian King Bread
  • 1 ½ ounces shredded Parmesan cheese
  • 1 ½ Tablespoon  salted butter


  1. Heat oven to 350 degrees Fahrenheit.
  2. Follow package instructions and cook macaroni pasta. After draining the pasta, rinse it quickly with cold water and then set aside.
  3. Slice two ¼ inch thick pieces of Hawaiian King Bread. Toast the slices until they are golden brown (crispy on the outside but still slightly soft on the inside). Let bread cool for a minute and then tear the slices into small pieces. You want to have 1 ½ cups of bread crumbs. Put the bread crumbs in a medium bowl and toss in the Parmesan cheese. Set aside.
  4. Melt the butter at medium heat in a large saucepan. Add the flour and stir until bubbly. Then gradually add the goat milk, ¼ cup at a time. Stir constantly. Continue adding milk and stirring until the mixture begins to thicken. Add oregano, rosemary, garlic powder, parsley, thyme, salt and pepper. Then add all the cheeses (goat cheese, sharp cheddar and Parmesan) and stir until melted. Once the mixture is melted add the macaroni pasta. Stir until the pasta is covered.
  5. Grease a 9 x 12 cooking pan. Add the pasta and cheese mixture into the pan.
  6. Melt 1 ½ Tablespoons butter and mix it into the bread crumb mixture. Spread the bread crumb mixture over the pasta mixture in the pan.
  7. Place the pan in the oven and cook for 25-30 minutes or until the edges are bubbly and the top is golden brown.

This recipe was created by me but originally featured on Chivas Skin Care.

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