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Mini Mushroom Mac'n Goat Cheese

Mini Mushroom Mac’n Goat Cheese
  • Duration
  • Cook Time
  • Prep Time
  • 4 ServingsServings


  • 4 ounces (about 2 cups) cavatappi pasta, uncooked
  • 1 tablespoon olive oil
  • 1 pound assorted mushrooms (such as Portabella, crimini, shiitake and oyster), cut into 1/2-inch pieces
  • 4 tablespoons butter
  • 4 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 2 cups Milk
  • 6 ounces fresh goat cheese
  • 1/2 cup shredded mozzarella cheese
  • 2 tablespoons fresh rosemary, minced
  • 1 tablespoon fresh thyme leaves



1 Preheat oven to 350° F. Cook pasta according to package directions.

2 While pasta cooks, heat olive oil in a large non-stick skillet over medium-high heat. Add a single layer of mushrooms and cook, without stirring, for about 5 minutes or until mushrooms become red-brown on one side.

3 Flip mushrooms and cook about 5 minutes more, until other side is same color.

4 Melt butter in a large saucepan and stir in flour. Cook for a minute or two to slightly toast flour. Stir in salt and whisk in milk.

5 Bring to a low boil over medium-high heat, stirring occasionally to slightly thicken sauce, for about five minutes.

6 Remove sauce from heat, whisk in cheeses, rosemary and thyme and stir to melt. Stir in mushrooms and pasta and divide between four one-cup ramekins.

7 Place ramekins on baking sheet and bake until cheese bubbles around edges, about 15 to 20 minutes.

8 Remove from oven and let rest for about five minutes. Serve warm.

Source: Photo and Recipe Courtesy of Mushroom Council and