Level up your mac and cheese game with this creamy, classy Goat Cheese Pasta.
I can’t tell you how many times we ate boxed mac and cheese growing up in my parents’ house. Most kids did, I think. But once in a while, my mom would whip up a homemade macaroni that put all the store-bought stuff to shame. This recipe, with its cheesy, velvety sauce, reminds me of her witty kitchen inventions.
Goat cheese pasta might look fancy enough to serve in a restaurant, but it can easily become a staple in your home, too. Each step goes by like a breeze. Fluffy, smooth goat cheese combined with half-and-half, plus some salty Parmesan, creates a creamy concoction that mac and cheese companies wish they could replicate. Oh, and don’t forget the lemon—as bizarre as that might sound, this special ingredient is the secret to a mouthwatering goat cheese pasta that you and your family will fall in love with. Kids and adults alike will beg for leftovers the day after at lunchtime.
That’s the beauty of goat cheese pasta—a little goes a long way! So whether your family is big or small, they can all benefit from some helpings of homemade macaroni, both now and later.
Why add lemon?
It might seem strange at first to see that lemon juice and zest are included in this recipe. But when we consider what lemon does to the cheese sauce’s overall flavor, it makes perfect sense. By adding lemon juice and zest to the sauce during step three, you create a harmonious blend of creamy and zesty flavors, complemented even more by a fragrant hint of fresh basil. So, take a leap of faith with that lemon and taste for yourself!
How do I store leftovers?
Once cooled to room temperature, goat cheese pasta can be transferred to an airtight container and refrigerated for up to 3 days. Alternatively, you can place it in a freezer-safe container and freeze it for 1-2 months. Make sure to thaw it in the fridge overnight before reheating on the stove over medium heat with a splash of milk or cream. Once it starts to steam, you’re ready to dig in yet again.
Serving suggestions
Garnish your steamy, creamy goat cheese pasta with fresh basil and parsley for a refreshing finish. It completes the whole dish, both with flavor and bold color. Then, you can take a page out of my mom’s cookbook by pairing it with Cauliflower Salad, Spring Salad, Sautéed Broccolini, or Roasted Brussels Sprouts And Asparagus. My personal favorite way to serve goat cheese pasta is with a blend of Frozen Peas and Great Northern Beans mixed in. But feel free to explore all the plant-based possibilities or opt for a meaty addition like Tarragon Chicken or Lamb Meatballs.
Ingredients
- 12 ounces dry penne pasta
- 1 1/2 tablespoons unsalted butter
- 3 garlic cloves minced
- 6 ounces soft goat cheese
- 1 cup half-and-half
- 1 cup reserved pasta water plus more if needed
- 1/4 cup fresh basil leaves sliced thinly
- Juice and zest of 1 lemon
- Kosher salt to taste
- 1/2 teaspoon black pepper
- 1 cup grated Parmesan cheese
- Fresh parsley chopped, for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the penne and cook until al dente. Reserve 1 cup of the pasta cooking water, then drain the pasta.
- In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Stir in the goat cheese and half-and-half, whisking constantly until the mixture becomes smooth.
- Reduce the heat to medium-low. Add the hot pasta and about 1/2 cup of the reserved pasta water to the skillet. Stir to coat the pasta evenly in the sauce. Mix in the basil, lemon juice, and lemon zest. Season with salt and pepper.
- Finally, stir in the grated Parmesan cheese until the sauce is creamy and well combined. Add more pasta water to thin the sauce if needed. Garnish with chopped parsley before serving.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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