By Carrie's Experimental Kitchen
If you want to impress your family and friends, you can make this as a main entree or as a side dish. It would also make an elegant addition to a buffet selection during the upcoming holidays.
Serving Size: 8 Prep Time: 15 mins Total Time: 30 mins
1 14.5 oz. box multigrain macaroni
4 Tbsp butter
2 tsp all-purpose flour
1 ½ cup milk (I used 2%)
8 oz cream cheese
3 ½ oz crumbled goat cheese (I used Alouette)
1 tsp fresh rosemary, chopped
1 cup Italian flavored breadcrumbs
kosher salt, to taste
fresh ground black pepper, to taste
Preheat oven to 375 degrees.
Cook pasta according to package instructions until al dente; then drain and place back in the pot.
While the pasta is cooking, melt 2 tbsp. of butter in a small saucepan over medium heat; then whisk in the flour forming a roux.
Gradually whisk in the milk until the roux has broken up and there are no lumps.
Next, add the cream cheese, goat cheese and rosemary. Keep whisking until the cheese has completely melted and the sauce is creamy.
Add the sauce to the cooked macaroni and mix well; then place in an oven safe baking dish (8"x8").
Place the breadcrumbs in a small bowl; then melt the remaining 2 tbsp. butter (either in the microwave or a small pan). Add the butter to the breadcrumbs, mix together and sprinkle on top of the macaroni.
Place in the oven and bake for 15-20 minutes until the breadcrumbs are lightly brown and the macaroni is bubbly.
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