A spoonful of creamy goat cheese and sun-dried tomato macaroni and cheese, topped with crispy golden crumbs being lifted from a round white casserole. — Elevate your comfort food experience with this gourmet goat cheese and sun-dried tomato mac and cheese.

Goat Cheese and Sun-Dried Tomato Mac and Cheese: The Ultimate Gourmet Comfort Food

Step into a world where classic comfort meets gourmet sophistication with our exquisite Goat Cheese and Sun-Dried Tomato Mac and Cheese. This isn’t just another macaroni and cheese recipe; it’s a culinary masterpiece that transforms a beloved dish into an unforgettable experience. Crafted with the tangy richness of goat cheese, the melting perfection of fontina, the sweet intensity of sun-dried tomatoes, and the subtle freshness of chives, this baked pasta dish is designed to dazzle your taste buds.

Whether you’re searching for a hearty, satisfying meatless meal to anchor your dinner table or an elegant, flavorful side dish to complement your favorite entrées, this recipe delivers on all fronts. Its creamy texture and complex flavor profile make it a versatile addition to any menu, promising warmth, flavor, and a touch of upscale charm in every single bite. Prepare to fall in love with a macaroni and cheese that’s anything but ordinary.

No ratings yet

Goat Cheese and Sun-Dried Tomato Mac and Cheese Recipe

By
Lynne Webb

This creamy, baked macaroni and cheese is elevated with tangy goat cheese, buttery fontina, sweet sun-dried tomatoes, and fresh chives, making it a perfect stand-alone meatless meal or a rich side dish.

Prep:

25

Cook:

45

Total:

1
10

Servings:

6 main course servings (8 to 10 as a side dish)

Pin Recipe
Rate Recipe
Print Recipe

Ingredients

1 lb pipette pasta, or other small, shell-shaped pasta
3-3/4 cups whole milk
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
Salt and freshly ground pepper, to taste, white or black
8 ounces fontina cheese, coarsely grated
6 ounces chèvre, softened goat cheese
1/2 cup sun-dried tomatoes, oil-packed, drained and cut into 1/4-inch dice
1/4 cup fresh chives, finely chopped
1-1/2 tablespoons light olive oil
1 clove garlic, very finely chopped
1/2 cup panko breadcrumbs
2 tablespoons finely grated Asiago or Parmesan cheese

Instructions

Bring a large pot of generously salted water to a rolling boil. Add the pipette pasta and cook according to package directions until it is tender but still firm to the bite (al dente). Drain the pasta thoroughly and set it aside.
Preheat your oven to 350°F (175°C). Liberally butter a 2-1/2 to 3-quart baking dish, ensuring all interior surfaces are coated to prevent sticking and encourage a golden crust.
Gently warm the whole milk in a microwave-safe container or a separate small saucepan over low heat until it is very warm but not boiling or scalded. This step ensures a smooth béchamel sauce. Set aside.
In a large, heavy-bottomed saucepan, melt the butter over medium heat. Once melted, sprinkle in the all-purpose flour. Using a whisk, blend the butter and flour together until a smooth paste, or roux, forms. Continue cooking and whisking constantly for 3 to 4 minutes, until the roux develops a pale golden color and a nutty aroma. Gradually pour in the warmed milk, whisking continually to prevent lumps, until the mixture is well blended and smooth.
Continue cooking the sauce over medium-low heat, whisking frequently, until it thickens sufficiently to coat the back of a spoon, which typically takes 7 to 8 minutes. During cooking, scrape down the sides of the pan once or twice with a spatula to ensure no flour lumps remain and the sauce remains perfectly smooth. Season the béchamel generously to taste with salt and freshly ground pepper.
Reduce the heat to low. Add the grated fontina cheese to the sauce and stir until it is completely melted and smoothly incorporated. Next, add the softened goat cheese (chèvre), sun-dried tomatoes, and fresh chives. Stir everything together until the goat cheese is smooth and fully blended into the sauce. Finally, add the cooked macaroni to the cheese sauce and toss gently until the pasta is thoroughly coated.
Carefully transfer the macaroni and cheese mixture into your prepared baking dish. Bake uncovered in the preheated oven for 15 minutes.
While the macaroni bakes, prepare the crispy topping. Heat the light olive oil in a small skillet over medium heat. Add the finely chopped garlic and sauté for 1 minute until it becomes fragrant. Stir in the panko breadcrumbs and toss to combine with the garlic-infused oil. Continue cooking, stirring often, for an additional 2 minutes, or until the panko crumbs are lightly golden and toasted. Remove from heat and stir in the finely grated Asiago or Parmesan cheese.
After 15 minutes, remove the macaroni from the oven. Evenly sprinkle the prepared garlic-panko-cheese crumb mixture over the top. Return the dish to the oven for an additional 5 minutes, allowing the crumbs to crisp up and achieve a beautiful golden brown color.
Once baked, remove the mac and cheese from the oven and allow it to rest for 5 to 7 minutes before serving. This resting period allows the sauce to set slightly, making for easier and cleaner serving.

Like this recipe? Rate and comment below!

Why This Gourmet Mac and Cheese Stands Out

What truly sets this baked macaroni and cheese apart from its classic counterparts is the thoughtfully curated combination of ingredients that elevate its flavor and texture to a gourmet level. This isn’t just a simple cheese sauce; it’s a symphony of tastes designed to surprise and delight.

The Tang of Goat Cheese: Known for its distinctive tartness and creamy texture, chèvre (goat cheese) introduces a sophisticated tang that cuts through the richness of the other cheeses, preventing the dish from becoming overly heavy. Its unique flavor profile adds a depth that traditional cheddar simply can’t match, creating a more complex and adult palate.
The Melt of Fontina: Fontina cheese is an Italian semi-soft cheese revered for its exceptional melting qualities. It contributes a nutty, earthy, and slightly sweet flavor, along with an incredibly smooth, buttery texture to the sauce. It ensures that the macaroni and cheese remains luxuriously creamy and velvety.
The Sweetness of Sun-Dried Tomatoes: These intensely flavored gems bring a burst of concentrated tomato flavor and a touch of sweetness that beautifully complements the tang of the goat cheese. Their chewy texture also adds an interesting dimension to each bite, providing a delightful contrast to the creamy pasta. Using oil-packed sun-dried tomatoes ensures they are plump and full of flavor.
The Freshness of Chives: A sprinkle of fresh chives provides a delicate oniony flavor without the sharpness of raw onions. This subtle herbaceous note adds a layer of freshness that brightens the entire dish, making it feel lighter and more vibrant.
The Perfect Crunch: The golden, garlicky panko and Asiago/Parmesan topping is not merely decorative. It delivers a crucial textural contrast, offering a satisfying crispness that perfectly balances the creamy pasta underneath. This element is essential for a well-rounded culinary experience.

Together, these ingredients create a mac and cheese that is both comforting and sophisticated, familiar yet exciting. It’s a testament to how a few thoughtful additions can transform a simple dish into an extraordinary one.

Expert Tips for a Perfectly Creamy and Flavorful Mac and Cheese

Achieving the ideal creamy texture and rich flavor in your mac and cheese is an art, and a few key techniques can make all the difference. Follow these expert tips to ensure your Goat Cheese and Sun-Dried Tomato Mac and Cheese is nothing short of spectacular:

Choosing the Right Pasta

Pasta Shape: While pipette pasta is suggested for its small, “little pipes” shape that perfectly cups the creamy sauce, feel free to use other small, ridged, or tubular pasta shapes like elbow macaroni, cavatappi, or small shells. The key is to choose a pasta that can hold onto the rich cheese sauce.
Al Dente Cooking: Always cook your pasta to a firm al dente stage. It will continue to cook slightly in the oven, and overcooked pasta can become mushy. A little bite provides a pleasant textural contrast to the creamy sauce.

Mastering the Béchamel Sauce

Warm Milk is Key: Warming the milk before adding it to the roux helps prevent lumps and ensures a smooth, silky béchamel. Cold milk can cause the butter and flour mixture to seize up.
Whisk, Whisk, Whisk: Constant whisking during the roux creation and when adding the milk is crucial for a lump-free sauce. Don’t rush this step.
Low and Slow for Cheese: When adding the fontina and goat cheese, ensure the heat is on low. High heat can cause cheese to separate or become grainy. Stir gently until completely melted and incorporated.
Season Generously: Taste your béchamel before adding the cheese. Salt and pepper are essential for building the foundational flavor of your sauce.

Ingredient Spotlight and Substitutions

Goat Cheese (Chèvre): Ensure your goat cheese is softened at room temperature for easier blending into the hot sauce. If you prefer a milder tang, you can reduce the amount slightly or balance it with a little extra fontina.
Sun-Dried Tomatoes: Use oil-packed sun-dried tomatoes for the best flavor and texture. If you only have dry ones, rehydrate them in warm water for about 30 minutes before dicing.
Fontina Cheese: If fontina is unavailable, good substitutes include Gruyere, Emmental, or even a good quality mozzarella for meltability, though the flavor profile will shift slightly.
Fresh Chives: Fresh herbs make a significant difference. If chives are hard to find, a tiny amount of very finely minced scallion (green part only) can work as a substitute, but use sparingly.

The Crunchy Topping

Panko Power: Panko breadcrumbs are superior to regular breadcrumbs for toppings due to their larger, flakier texture, which results in a much crispier crust.
Toasting Garlic: Sautéing the garlic in olive oil for just a minute before adding panko enhances its fragrance and mellows its raw bite. Be careful not to burn it!
Cheese for Flavor and Texture: Asiago or Parmesan adds a salty, umami depth to the topping.

Baking and Resting

Don’t Overbake: Mac and cheese can dry out if baked too long. The initial 15 minutes allows the flavors to meld, and the final 5 minutes with the topping creates that perfect golden crust.
The Importance of Resting: Allowing the baked mac and cheese to rest for 5-7 minutes after coming out of the oven is crucial. This helps the sauce to set, preventing it from being too runny and ensuring beautifully defined servings.

Serving Suggestions and Perfect Pairings

This Goat Cheese and Sun-Dried Tomato Mac and Cheese is incredibly versatile. It can shine as the star of your meal or play a supporting role as an impressive side dish. Here are some ideas to complete your culinary experience:

As a Main Course:

Simple Green Salad: A crisp green salad with a light vinaigrette is the perfect counterpoint to the richness of the mac and cheese. The fresh greens and tangy dressing cleanse the palate.
Roasted Vegetables: Serve alongside roasted asparagus, broccoli, or Brussels sprouts to add a healthy, earthy component to your meal.
Garlic Bread: For true comfort food lovers, a side of warm, crusty garlic bread is always a welcome addition for scooping up any lingering sauce.

As a Side Dish:

Roasted Chicken or Turkey: The creamy, tangy mac and cheese beautifully complements the savory flavors of roasted poultry.
Grilled Steak or Pork Chops: Offer this gourmet mac and cheese as an elevated alternative to traditional potato sides with grilled meats.
Seared Salmon: The richness of the salmon pairs wonderfully with the bold flavors of the goat cheese and sun-dried tomatoes.

Beverage Pairings:

Wine: A crisp Sauvignon Blanc or a light-bodied Pinot Noir can cut through the richness. For something bolder, a dry Rosé or a unoaked Chardonnay would also be lovely.
Beer: A wheat beer or a light ale would offer a refreshing contrast.
Non-Alcoholic: Sparkling cider or a homemade lemonade can provide a delightful zest.

Variations and Customizations

While this recipe is fantastic as is, feel free to experiment and make it your own. Macaroni and cheese is inherently adaptable, and these variations can add even more character:

Add More Veggies: Sautéed spinach, caramelized onions, roasted red peppers, or even thinly sliced mushrooms can be folded into the cheese sauce along with the pasta.
Introduce Protein: Crispy bacon bits, diced ham, shredded roasted chicken, or cooked Italian sausage crumbles would make this an even heartier main course.
Spice It Up: A pinch of red pepper flakes or a dash of hot sauce in the cheese sauce can add a delightful kick.
Herbaceous Twist: Experiment with other fresh herbs like thyme, rosemary, or basil, keeping in mind their stronger flavors.
Different Cheeses: While fontina and goat cheese are core to this recipe, you could introduce small amounts of other cheeses like smoked gouda for a smoky note, sharp white cheddar for a more classic mac and cheese flavor, or even a touch of blue cheese for a bolder profile (use sparingly!).
Gluten-Free Option: Easily adapt this recipe by using your favorite gluten-free pasta and a gluten-free all-purpose flour for the roux.

Storage and Reheating Tips

Leftovers of this gourmet mac and cheese are a treat! Store any uneaten portions in an airtight container in the refrigerator for up to 3-4 days. To reheat, cover the dish with foil and bake in a 300°F (150°C) oven until heated through, about 20-30 minutes. You can also gently reheat individual portions in the microwave, adding a splash of milk to restore creaminess if needed.

This Goat Cheese and Sun-Dried Tomato Mac and Cheese recipe is more than just a meal; it’s an experience. It’s a dish that proves comfort food can be both familiar and fantastically sophisticated. With its rich, creamy sauce, tangy goat cheese, sweet sun-dried tomatoes, and irresistible crispy topping, it promises to become a new favorite in your culinary repertoire. Enjoy crafting and savoring this delightful casserole, and prepare for compliments from everyone lucky enough to try it!