Oh mylanta.
I’ve been waiting forever (Sandlot energy) to share this recipe. Since I first made it, I’ve been on a serious stovetop mac and cheese kick. Is it just me, or does goat cheese feel especially bright and spring-like right now? Not bouncy—more seasonal and tangy. You feel me?
I love goat cheese in salads and with asparagus, and you should definitely toss some in here if you’re into that. I’m all over the place, but I especially like this with mushrooms — you’ll see them in the instructions below.
Also: yes, I used two very annoying ’90s TV references in one paragraph. Too late.
I make stovetop mac and cheese a lot—buffalo chicken and BBQ chicken versions are regulars in our kitchen—and this goat cheese version is one I loved right away. Who loved it most in my house? Eddie. Yes, the same picky eater who usually prefers cheddar or boxed mac was obsessed. The name “goat cheese mac” might sound odd, but the flavor here is what matters: melty, creamy, tangy and utterly comforting.
The goat cheese gives this sauce a bright, tangy edge, so make sure you like goat cheese before diving in. I recommend tasting the sauce before adding the pasta so you can adjust with extra pecorino, salt, or other seasonings if you want more punch. Do your thing with the tanginess.
My favorite way to serve this is with garlic butter mushrooms stirred in—warm, buttery mushrooms with tart goat cheese is serious comfort food. It would also be wonderful with spring vegetables like artichokes, asparagus, green onions or ramps. Make it your own. And yes, bacon would be excellent, too.
Stovetop Goat Cheese Shells and Cheese
Yield:
4
1 hr
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Ingredients
- 2 cups pasta shells
- 6 tablespoons unsalted butter
- 6 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 12 ounces goat cheese (chevre)
- 4 ounces freshly grated pecorino romano cheese
- 1/4 teaspoon white pepper
- 1/8 teaspoon garlic powder
- freshly snipped chives
garlic butter mushrooms
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 16 ounces mixed mushrooms (slice cremini, shiitake, oyster, or your favorites)
- 4 garlic cloves, minced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
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Bring a pot of salted water to a boil and cook the shells according to package directions, shaving about one minute off the suggested time so they finish cooking in the sauce.
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Heat a large pot over medium and add the butter. Once it’s sizzling, whisk in the flour to make a roux. Cook 2 to 3 minutes until it’s slightly golden and fragrant.
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Very slowly stream in the milk and cream while whisking constantly. Cook 5 to 6 minutes, stirring, until the mixture is slightly thickened. Reduce heat to low and add the goat cheese in two batches, stirring after each addition; it will take a few minutes to fully melt.
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Stir in the pecorino until melted, then whisk in the white pepper and garlic powder. Taste and adjust seasoning—add salt or extra cheese if desired.
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Immediately stir in the cooked pasta shells, tossing to coat completely. Serve right away, garnished with snipped chives. Top with the mushrooms or fold them into the pasta before serving.
garlic butter mushrooms
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Heat a skillet over medium-low and add the butter and oil. Add the mushrooms and cook until softened, about 6 to 8 minutes. Stir in the garlic and cook another minute. Season with salt and pepper, then remove from heat.
Main Course
American
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