Friday, January 6, 2012

Mac and Cheese

Come join Mac and Cheese Mania at Rachel Cooks andNutmeg Nanny sponsored by Door to Door Organics and OXO – Win prizes!

Update!  Today I'm joining Mac and Cheese Mania!!  This is my favorite mac and cheese recipe.  It's a great traditional mac and cheese and I love the hint of nutmeg.  Oh so creamy and delicious!!

Go visit Rachel Cooks or Nutmeg Nanny to find out more about Mac and Cheese Mania and enter to win some fabulous prizes!!  

There is nothing quite like comfort food!  We were at a Christmas Party with the people my husband works with.  It was so fun to get to know the people my husband works with and their families.  Sarah put out an amazing spread.  I wish I would have brought my camera!  All the food was beautiful and delicious.  I had to inquire about her Macaroni and Cheese, it was just so good.  So she shared with me how she makes it.  This is a very loose recipe.  I didn't get measurements or anything, so this is my attempt at recreating her Mac and Cheese.

1 lb short pasta
4 tbs butter
1/4 cup flour
2 1/2 cups Milk, half and half or cream.  I used skim milk.
1 log goat cheese (herbed or plain)
1 8oz block of Cheddar cheese, grated

Preheat oven to 350.

Cook your pasta according to directions.

First, make a roux:  Melt the butter over medium - medium high heat.  When it starts to get a little frothy or foamy, add your flour and whisk together until a paste forms.  This only takes a minute or so.  The longer you cook it, the deeper in color it will be, so it's up to you if you want to add a little color to your sauce.  Congratulations, you've just made a roux!  (sounds so gourmet, don't you think?)

Next, add the milk (or cream if you want it richer).   Whisk constantly until everything is smooth, and thickens up.  Not totally thick like a paste, just thick enough to cover the spoon.  Add some nutmeg, salt and pepper.  Now you can add your log of goat cheese.  Stir constantly until all melted.  It's a good idea to be stirring constantly and not have your heat too high.  You don't want to burn the milk.  Once your goat cheese is melted, you can add your cheddar and again stir until melted.

Put your pasta in a baking dish, and cover with the cheese sauce, mixing well.  Bake, uncovered, for about 20-30 minutes.  You just want it warmed through and bubbling on the sides.  Sprinkle a little cinnamon over the top and serve.

Mmmmm, comfort!  :-)


  1. Yummy...:)

    I love that little bowl. Speaking of cute bowls have you ever been into that new store down the road called Revive? Super fun old stuff...:)

  2. Oh, I am totally digging this recipe! Nutmeg and cinnamon are such secret weapon ingredients, so secret I never would have thought to put them in macaroni. I bet this is divine! I'm pinning this one for later.

    1. Maggie, it really added something special to it! Thanks for stopping by. Glad to have found you on pinterest too! I can't wait to view all your boards...lots of yummy food!