Stovetop Goat Cheese Shells and Cheese.
Oh mylanta.
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?
Too late.
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?
Eddie.
Right?!
I know.
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.
Stovetop Goat Cheese Shells and Cheese
Ingredients
- 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
garlic butter mushrooms
- 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
Instructions
- 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!
garlic butter mushrooms
- 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.
Did you make this recipe?
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58 Comments on “Stovetop Goat Cheese Shells and Cheese.”
Goat cheese mac-and-cheese sounds delicious! And garlic butter mushrooms? (!!!) Can’t resist that!
It’s pouring outside at the moment. Brrr…
I need The Americans + Big Bang Theory, my slippers and a bowl or two of this goat cheese macciedoodle (with BACON)!
So, I need to go shopping for goats cheese…
My gaaawwwddd … you’re killing me – 1) I FREAKING LOVE goat cheese!! 2) Shell pasta is adult mac and cheese pasta … aka amazing 3) GARLIC BUTTER MUSHROOMS … you win life!!
Seriously girl…your recipes are so inventive and so deliciously tasty!! I have been drooling over all of them! It’s like you take my deepest darkest food wishes and make them come to life. Love it! Can’t wait to try this one soon. (Mouth. Is. Watering.)
This looks so creamy and decadent and delicious!! And goats cheese, yes please! (imagine crispy bacon bits on top ugh.)
It’s still winter in Boston somehow—snow this morning! So this looks like the most perfect thing to make for dinner tonight :) Cannot wait!
Ummmmm, holy cheese, Batman! This looks soo good. And yes, goat cheese is totally the springiest of cheeses. My husband is also a cheddar/out-of-the-box mac guy, but he would probably love this. Making!
As Uncle Jesse would say… Have Mercy! I will be making this in the very near future!
First off, these pictures are incredible! Second, goat cheese Mac and cheese?? I love it. The mushrooms sound amazing too.
thanks!
You had me at goat cheese… Y.U.M.
OMG. I want to face plant into this right now.
I think I’ll make this and not tell the hubs that it’s goat cheese. He’ll love it and never know the difference! ;)
Oh my god. This will be my breakfast, lunch, and dinner for the rest of my life. In.Love!
Have mercy! I am going straight to Aldi to get the goat cheese and this is on the table! Just hope I leave some for everyone else.
If I could have one thing right now…it would be these shells. Would it be weird to mix blueberry sauce into this? :p
This looks amazing. I just started a Whole30 (paleo) so this is a no go recipe for a while, but gooooooooosh, I want it for breakfast right now.
Not a goat cheese fan here, but I love the idea of serving these over mushrooms, I want to make this but using fontina cheese!
This sounds so rich and delicious! It’s totally something I would make when I have a weekend at home alone — not least because I am the only eater of either goat cheese or mushrooms at our house. But also because I want it all just for me! :)
Homemade stovetop mac and cheese is the best. Here I was thinking I had mastered my favorite version and you come in and ruin it all with this beautiful thing that I cannot deny. How have I not made mac and cheese with goat cheese before!?
Looks UNREAL!!! Basically liquid goat cheese covering pasta. Dream come true.
OMG I HAVE TO MAKE THIS!
Jessica – did you use a soft goat cheese like Chèvre or a hard goat cheese like Manchego?
yes – chevre!
Can you share the lobster mac and cheese version?
the lobster mac is a suuuuper old recipe on my blog (with terrible photos/writing/everything): http://www.howsweeteats.com/2009/09/lobster-mac/
honestly i made it different almost every time now. i love switching up the cheeses. for the one in the insta photo i used sharp cheddar, gruyere, fontina, parmagiano-reggiano and a small scoop of mascarpone. i saute the lobster in a separate pan with olive oil and garlic! also, i often will use 1 to 2 lbs of langostinos and 2 larger lobster tails so there is lots of meat. it’s also cheaper than buying 5 or 6 tails!
This is magical and will totally be my downfall. Can’t wait to make!
Who’da thunk it? Never crossed my mind to use goat cheese in macaroni and cheese. So glad you thought of it. Looking forward to trying this.
YES! I want to swim in that mac and cheese, for real.
Omg yes. Yes yes yes! Minus the shrooms for me, but that mac looks goooood!
These look sooo dreamy! I love how creamy they are… I’m an absolute sucker for a velvety cheese sauce. I’m a big fan of the goat cheese tang so I’m totally going to give this a shot!
Oh my goood yes! LOVE goat’s cheese, and love the idea of adding the mushrooms! Delish!
This is an unbelievably fabulous recipe Jess!! Especially paired with those garlic mushrooms!
Yummmmm! It is so pretty and I need some in my face nowwww :)
Jillian
OHMYGOD. I need this. Nowwwww.
Goat cheese is my favorite. Do you think you could do half and half instead of heavy cream to lighten it up a bit?
I just recently tried goat cheese for the first time in my life and I am hooked! I prefer it over blue cheese now for a yummy addition to my salads! This macaroni looks delicious, I will definitely have to try it soon!
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OMG I LOOOOOVE goat cheese, I cannot wait to dive into this and maybe add some beets too!
Pink mac and cheese, BONUS!
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Oh my god—those mushrooms. Wow. Love it. Can’t wait to make this!
Oh my, as a lifetime fan of #mac&cheese in all its incarnations, you have added this gem to my repertoire of recipes. Thank you very much.
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Looks good, but would appreciate more info about what kind of goat cheese you used. There are hundreds of varieties. Also on a technicality, this is really goat and sheep Mac and cheese. Pecorino is traditionally made from sheep milk ‘peccora’ is sheep in Italian
Keep up with the great recipes.
OMG. I can’t. I want this with crisped prosciutto and lots of asparagus. NOW.
Made this for dinner tonight! It was a huge hit. I did have to thin the sauce with some of the pasta cooking water – it was way too thick. But this is a keeper. So many variations for toppings too. Thanks!
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THIS WAS UTTERLY AMAZING!!!! I accidentally added more garlic powder but it was so delicious.
I LOVE THIS RECIPE!!! Goat cheeses are my favorite!!! it was so easy and so delicious! Followed it exactly, except I cooked the mushrooms in olive oil and white wine instead of using the butter. I live alone, so having all the leftovers for myself during the kind of week that I have been having is beyond perfect!!
I love your blog and have made several of your recipes… Keep up the awesomeness :) -Jessica
When do you put the cream and milk in and what would you use as a substitute for us non-lacto loving folks?
Also, so hungry right now.
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Can I use Parmesan instead of Romano?
YUM! Just made this for dinner tonight and added some spinach. I used a whole pound of shells which works better for my pasta to cheese ratio preference. SO GOOD!