Macaroni with Goat Cheese, Spinach, and Tomatoes

  • Serves

    serves 2-4


Fresh goat cheese makes a creamy, velvety sauce for pasta baked with spinach and topped with sliced tomatoes.


  • 8 oz. hollow pasta, preferably elbow macaroni
  • 3 tbsp. unsalted butter
  • 14 cup flour
  • 3 cups milk
  • 1 34 cups goat cheese
  • 2 cups baby spinach
  • Kosher salt and freshly ground black pepper, to taste
  • 4 plum tomatoes, thinly sliced


Step 1

Heat oven to 375°. Bring a 4-qt. saucepan of lightly salted water to a boil. Add pasta and cook, stirring occasionally, until cooked halfway through, about 3 minutes.

Step 2

Melt butter in a 4-qt. saucepan set over medium heat. Add flour and stir until mixture thickens, 1 minute. Whisk in milk and cook, continuing to whisk often, until sauce has thickened and coats the back of a spoon, about 10 minutes. Remove pan from heat. Stir in 1 1⁄2 cups goat cheese and spinach; add pasta and season with salt and pepper. Transfer mixture to an 8” x 8” baking dish. Layer tomato slices on top of pasta and sprinkle remaining goat cheese on top.

Step 3

Transfer baking dish to a baking sheet and bake until macaroni and cheese is golden brown and bubbly, 45 minutes. Let cool for 10 minutes before serving.

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