The Best Goat Cheese Mac and Cheese Recipe
with Fontina, Bacon, & Pine Nuts
This is a rich and creamy mac and cheese designed to be deeply comforting. It works for me, anyway! It's a grown-up version of stovetop mac and cheese. Here's what you'll need to make it.
I'll break the steps down into 3 parts: prepping (mise en place), the mornay sauce (cheese sauce), and combining the pasta and sauce.
Heat your milk with garlic, chives and bay leaves. Bring it to a simmer and let it steep while you cook your bacon and make the roux.
Toast the pine nuts and set aside. Chop and cook bacon until crisp. Reserve the bacon and use 1/4 cup of the fat to make a roux with 1/3 cup of flour.
Remove the bay leaves and pour the hot milk into the roux. Cook, stirring constantly, until it comes to a boil. Add cayenne and herbs and reduce until thick. This is a bechamel sauce!
Once the bechamel is nice and thick and smooth, turn it into a mornay sauce by stirring in the goat cheese and fontina, a bit at a time, with the heat off. Stir until smooth and thick.
Cook the pasta in well-salted water for half the time called for. Add the pasta and 1/2 cup cooking water to the sauce and heat to boiling, stirring frequently.
Keep pasta at a boil over medium heat, stirring often, until it is completely cooked and the sauce is rich and thick. Stir in the bacon and pine nuts, reserving some of each for garnish.
Serve garnished with additional bacon, pine nuts, and a sprinkling of chives. Get the complete recipe by clicking below, and see the next slide for more comforting pasta recipes. Thank you!