Ingredients

The following ingredients have 4 Servings
  • 1 lb. Macaroni (or other pasta)
  • 4 tbsp. Butter
  • 2 tbsp. All-Purpose Flour
  • 1 1/2 c. Milk (I used 2%)
  • 8 oz. Cream Cheese
  • 3.5 oz. Crumbled Goat Cheese
  • 1 tbsp. Fresh Rosemary, chopped
  • 1 c. Italian Flavored Breadcrumbs
  • Kosher Salt & Fresh Black Pepper, to taste

Instruction

  • 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.