Roasted Tomato Macaroni and Goat Cheese Recipe

Name: Roasted Tomato Macaroni and Goat Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 12 lbs cherry tomatoes, cut in half lengthwise; 2 tablespoons olive oil; salt & freshly ground black pepper; salt; 2 ½ cups low-fat milk; 1 lb small shaped pasta; 4 tablespoons butter, divided; 3 tablespoons flour; 1 ½ cups grated gruyere cheese or 1 ½ cups sharp cheddar cheese; 1 cup soft fresh goat cheese; fresh ground pepper; ½ cup fresh basil, chopped; ½ cup toasted pine nuts; ½ cup fresh breadcrumb

Servings: persons

1 12 lbs cherry tomatoes, cut in half lengthwise
2 tablespoons olive oil
salt & freshly ground black pepper
salt
2 ½ cups low-fat milk
1 lb small shaped pasta
4 tablespoons butter, divided
3 tablespoons flour
1 ½ cups grated gruyere cheese or 1 ½ cups sharp cheddar cheese
1 cup soft fresh goat cheese
fresh ground pepper
½ cup fresh basil, chopped
½ cup toasted pine nuts
½ cup fresh breadcrumb

1
Preheat the oven to 375.
2
Grease a large baking sheet with a little of the olive oil.
3
Place tomatoes in pan cut side down and drizzle with olive oil and sprinkle with salt and pepper.
4
Roast until they start to char and shrivel (no need to turn over), 40-50min.
5
Let cool on the pan a bit.
6
Turn the oven up to 400.
7
Bring a large pot of water to boil and salt it.
8
Cook the milk in a small saucepan over med-low heat.
9
When small bubbles appear on the sides, turn off the heat and let stand.
10
Cook the pasta to the point where it is almost done.
11
Drain and rinse.
12
In a saucepan over med-low heat melt 3 T butter.
13
Add the flour and cook, stirring until the mix browns, about 5 minute Add about 1/4 c milk, whisking.
14
As soon as it is smooth, add a little more milk and whisk.
15
Continue to do so until the mix is thick and smooth.
16
Add the cheddar or gruyere and goat cheese and stir.
17
Season with salt and pepper to taste.
18
Pour the sauce over the noodles.
19
Toss in the pine nuts, tomatoes and basil.
20
Use the rest of the butter to grease a 9x13 inch pan and turn pasta mix into it.
21
Top with bread crumbs and bake until bubbling and brown, about 15 minutes.
22
Serve piping hot.

1219

kcal

Calories

Fat

107

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 12 lbs cherry tomatoes, cut in half lengthwise, 2 tablespoons olive oil, salt & freshly ground black pepper, salt, and more.

Yes, Roasted Tomato Macaroni and Goat Cheese falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Roasted Tomato Macaroni and Goat Cheese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions