Goat Cheese Pesto Mac + Cheese

Now that it's October and the weather is cooling down {well it is here at least!}, I'm definitely in the mood for warm comfort food.  Homemade mac & cheese is a go-to favorite of mine.  It's always rich and creamy, which is a decadent treat during the chillier days of fall.  

We decided to turn it up a notch with this recipe by switching out the traditional cheddar cheese for goat cheese and also by adding some pesto.  All I can say is that this, by far, my new favorite way to enjoy mac & cheese.  You would think that the goat cheese would be too rich and creamy, but it's just right.  And the pesto adds another flavor that's unexpected but yet, right on key.  We decided next time, we'll add more bread crumbs to the top...it adds a nice crunch.  Otherwise...this is a dream recipe that the whole family can enjoy!

Recipe from Food Network:

2 tablespoons unsalted butter, plus extra for baking dish

1 clove garlic, minced

2 tablespoons finely chopped basil leaves

3/4 cup panko bread crumbs

1 3/4 cups Parmesan

1 pound mini pasta shells {we used Orecchiette}

2 cups milk {we used non-fat}

16 ounces goat cheese

1/2 cup pesto sauce, store-bought or home-made

1 1/2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

*Note: we cut this recipe in half, as it's supposed to serve 8-10.

Preheat the broiler and arrange a rack on top.

Melt the remaining 2 tablespoons of butter in a small pan over low heat.  In a large bowl add the garlic, basil, panko, and 1/4 cup of the Parmesan.  Add the melted butter and toss to combine. Reserve.

Bring a large pot of heavily salted water to a boil over high heat.  Add the pasta and cook according to the package instructions.  Meanwhile, put the milk in a small pot and bring to a simmer over low heat.  Simmer until reduced and slightly thickened, about 5 to 7 minutes.

Reserve 1/4 cup of the pasta cooking water and drain the pasta. Put the pot over low heat and add the milk mixture. When it simmers, add the goat cheese and whisk until smooth. Add in the remaining Parmesan and whisk until melted.

Add the pasta and stir to coat. Stir in the pesto, reserved cooking water, salt, and pepper. Season with additional salt and freshly ground black pepper, if needed.

Pour the pasta mixture into the buttered baking dish and top with the panko mixture. Put under the broiler until the mixture bubbles and the top is browned, about 1 to 2 minutes. Remove from the broiler and let cool for 5 minutes before serving.

Do yourself a favor and add this to the dinner list this week...you'll be happy that you did!!

Hope you enjoy...bon appetit!

xo natasha