Macaroni and cheese with a twist


I can count the number of times that I have eaten Macaroni and cheese.

This is not a dish that my mum made growing up, I guess it was to plain of a dish for everyone to enjoy and most macaroni and cheese are made with an egg, so this dish was definitely out of the question.

I was watching The Pioneer Women and she was making Macaroni and cheese for her son Bryce, but it had a twist she added goat cheese.

I have never eaten goat cheese before, whenever I see it in the store, I move away. I always picture the goats udders when I hear goat cheese, my mind just goes there.

However I was brave this time around and decided to add it to the macaroni and let me just tell you one thing, I am always going to be adding goats cheese to my macaroni from now on.

The addition of the goat cheese, just gave the dish a whole new level, the cheese gives it a nice sharp taste and mmmm delicious.


  • 500g x cooked macaroni.
  • 1 x egg beaten.
  • 110 g x butter.
  • ¼ x cup cake flour.
  • 2 ½ x cups milk.
  • 2 x tsp English mustard
  • 450g x grated cheddar cheese.
  • 100g x goat cheese, crumbled.
  • 1 x tsp salt.
  • 1 x tsp black pepper.


  • In a pot, melt the butter.
  • Add the flour and whisk together, allow to cook for about 3 – 5 mintues.
  • Add in the milk and mustard powder, whisk to combined.
  • When the mixture comes to the boil, remove about ¼ x cup of the mixture.
  • Slowly pour the ¼ into the egg mixture and whisk to combined.
  • Then pour the egg mixture into the pot and whisk till nice and smooth.
  • And almost all the cheddar cheese, keep some to sprinkle over the top.
  • Add the goat cheese, salt and pepper, stir till everything is melted and nice and thick.
  • Remove from the heat and stir in the cooked macaroni.
  • Pour the mixture into a greased oven proof dish.
  • Sprinkle with the remaining cheese and pop into a preheated oven.
  • Bake at 180 degrees for 20 minutes or until the cheese is brown and bubbly.

Tell me what you think of this recipe