Extra Cheesy Baked Macaroni All Grown Up
It’s no secret that I am completely obsessed with cheese. At any given point I have over a dozen varieties of cheese to choose from in my refrigerator or freezer. I just can’t think of a better way to use this wonderful cheese then to toss it all together in one amazingly easy dish. This simple made-from-scratch Macaroni and Cheese combines all your favorites for a tangy all grown up version that’s delicious and fancy enough for company.
I love goat cheese so 99% of the time, it’s going in this dish. Some of my other favorites are Gruyere, Smoked Gouda, White cheddar, Goat Gouda, Manchego…I could go on but I think you get the point. You just can’t go wrong with this cheesy recipe! The richer (i.e. fattier) the liquid you choose to use, the richer and creamier the macaroni. I usually opt for half and half, but I’ve made this many times with skim milk and it’s still quite tasty.
Suggested Wine Pairings
The rich fullness of the combination of cheese and mild tang of goat cheese make this dish an ideal match for a red or white wine with zesty acidity. Try a Pinot Noir or a Sangiovese or Barbera for a change from the ordinary. If you prefer white wines look for a crisp Sauvignon Blanc or Pinot Grigio to help cut through the rich macaroni and refresh the palate. For something different, try a dry rosé, which also goes exceptionally well with cheesy dishes since Rosés have the acidity of white wine and the fruit character of a red.