Rosemary and Goat Cheese Mac and Cheese

Ingredients

• Macaroni (8 ounces (about 2 cups))
• Unsalted butter (2 tablespoons)
• All-purpose flour (2 tablespoons)
• Milk (2 cups)
• Cheddar cheese (1 cup, shredded)
• Goat cheese (4 ounces, crumbled)
• Fresh rosemary (2 tablespoons, chopped (plus more for garnish))
• Salt (to taste)
• Black pepper (to taste)

Instructions

1. Preheat your oven to 350°F (175°C) if you wish to bake the mac and cheese for a crispy top.
2. In a large pot, bring salted water to a boil. Add the macaroni and cook according to the package instructions until al dente. Drain and set aside.
3. In a separate large saucepan, melt the butter over medium heat. Once melted, whisk in the flour to create a roux, cooking for about 1-2 minutes until it turns a light golden color.
4. Gradually whisk in the milk, ensuring there are no lumps. Continue to cook and stir until the mixture comes to a simmer and thickens, about 5-7 minutes.
5. Remove the saucepan from heat. Stir in the shredded cheddar cheese, crumbled goat cheese, and chopped rosemary until the cheeses are melted and the sauce is smooth.
6. Season the cheese sauce with salt and pepper to taste.
7. Add the cooked macaroni to the cheese sauce, stirring until each piece is well coated.
8. If baking, transfer the mac and cheese to a greased baking dish, top with additional cheddar cheese if desired, and bake for 15-20 minutes until bubbly and golden on top.
9. Serve hot, garnished with extra rosemary for a pop of color and flavor.