Stovetop Goat Cheese Shells and Cheese.
I’ve been waiting for.ev.er (sandlot style) to share this recipe with you. Since making it, I’ve been on a bit of a stovetop mac and cheese kick. Is it just me or is goat cheese extra springy? Not springy like bouncy springy, but springy like the season. It’s not just me, right?
Maybe because I like to eat it in salads and with asparagus. Speaking of asparagus, you should totally toss some in here!
I’m all over the place.
But I like to eat it with mushrooms. You will see that below.
Wait, am I allowed to use two very annoying 90s television references in one paragraph?
I’m no stranger to stovetop mac and cheese(us) – I make a buffalo chicken and BBQ chicken version often and we.are.nutty. over both. Obviously since I’m sharing this recipe, I loved the goat cheese mac. But do you know who really loved the goat cheese mac?
I totally made that face too.
(sidebar: just look at THIS! ^^^)
The goat cheese mac is very un-Eddielike. He is much more cheddar mac or even out-of-a-box mac.
Also, calling this “goat cheese mac” is just weird. Odd. Feels funny on my tongue.
But! That means nothing. Who cares about a name? The dreamy cheesiness here is what really counts and holy cow – this is so melty and creamy and fabulous. And tangy! And perfection in it’s basic state but also lovely with some add-ins.
Since goat cheese is rather tangy, it’s really important that you ENJOY goat cheese before making this recipe. I do suggest tasting the sauce before adding the pasta – you can throw in some extra parmesan, seasonings or anything else that floats your boat. Do your thang with the tangyness.
Like I mentioned above in my manic state, I’m a gigantic fan of this recipe with garlic butter mushrooms stirred in. It’s serious comfort food. Something warm and buttery with the tart goat cheese? GAH. So much. However, it would be incredible with some spring things, like artichokes, asparagus, green onions, ramps and the like. Make it your own!
Maybe add bacon? You should probably add bacon.
- 2 cups pasta shells
- 6 tablespoons unsalted butter
- 6 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 12 ounces goat cheese, chevre
- 4 ounces freshly grated pecorino romano cheese
- 1/4 teaspoon white pepper
- 1/8 teaspoon garlic powder
- freshly snipped chives
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 16 ounces mixed mushrooms, I like sliced cremini, shittake and oyster – but use what YOU like!
- 4 garlic cloves, minced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Bring a pot of salted water to a boil and cook the shells according to their directions, shaving a minute off the cook time.
- Heat a large pot over medium heat and add butter. Once sizzling, whisk in the flour to create a roux. Cook for 2 to 3 minutes, until slightly golden and fragrant. Very slowly stream in the milk and the cream while whisking the entire time. Cook for 5 to 6 minutes, stirring, until slightly thickened. Reduce the heat to low and add the goat cheese in 2 batches, stirring after each addition. Since it’s a little thicker, it will take longer to melt so continue to stir for 5 minutes or so after each addition.
- Stir in the pecorino cheese and continue to stir until melted. Stir in the white pepper and garlic power. Taste and season additionally is desired – this is where you can add a little salt if needed! I like a touch of smoked sea salt too.
- Immediately stir in the cooked pasta shells. Stir to coat completely. Serve right away – topping with chives for some color if you’d like. I like to top the shells with the mushrooms, but you can also stir them right in!
- Heat a pot or skillet over medium-low heat and add the butter and oil. Stir in the mushrooms and cook until they are softened, about 6 to 8 minutes. Stir in the garlic and cook for another minute. Season with the salt and pepper and turn off the heat.
Can we do this? We’re doing this.