Carrie's Experimental Kitchen

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Serving size 8
Prep Time
Total Time

If you want to impress your family and friends, you can make this as a main entree or as a side dish. It would also make an elegant addition to a buffet selection during the upcoming holidays.


1 14.5 oz. box multigrain macaroni4 Tbsp butter2 tsp all-purpose flour1 ½ cup milk (I used 2%)8 oz cream cheese3 ½ oz crumbled goat cheese (I used Alouette)1 tsp fresh rosemary, chopped1 cup Italian flavored breadcrumbs kosher salt, to taste fresh ground black pepper, to taste


  1. Preheat oven to 375 degrees. 
  2. Cook pasta according to package instructions until al dente; then drain and place back in the pot. 
  3. 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. 
  4. Gradually whisk in the milk until the roux has broken up and there are no lumps. 
  5. Next, add the cream cheese, goat cheese and rosemary. Keep whisking until the cheese has completely melted and the sauce is creamy. 
  6. Add the sauce to the cooked macaroni and mix well; then place in an oven safe baking dish (8"x8"). 
  7. 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.
  8. Place in the oven and bake for 15-20 minutes until the breadcrumbs are lightly brown and the macaroni is bubbly.

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Nutrition Facts

Provided by: Carrie's Experimental Kitchen

Per Single Serving / Serves 8 Total

  • Calories 465 g
  • Total Fat 21.4 g
  • Total Carbohydrates 51.7 g
  • Fiber 4.9 g
  • Protein 17.9 g
  • Sugars 4.1 g

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Lunch, Dinner, Kid-Friendly, Vegetarian, Pasta, Cheese, Noodles, American

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