Organic White Mac and Cheese

Organic White Mac and Cheese
Servings: 6 Yield: servings Prep 15 mins Cook 7 mins Bake 350°F 20 mins


  • 1 pound organic pipe rigate pasta (or rigatoni)
  • 3 tablespoons organic unsalted butter
  • 3 tablespoons organic whole wheat flour
  • 2 1/2 cups organic milk
  • 3/4 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1 pkg (6 oz) shredded organic mild white cheddar
  • 1 pkg (6 oz) shredded organic mozzarella
  • 1 pkg (4 oz) organic goat cheese
  • 3 tablespoons grated organic Parmesan

Make It

1. Heat oven to 350 degrees . Coat 6 individual oven-proof dishes with nonstick cooking spray. Bring a large pot of salted water to a boil. Add pasta and cook 1 minute less than package directions (7 minutes for pipe rigate). Drain.

2. Meanwhile, heat butter in a medium saucepan over medium heat. Whisk in flour until smooth and beginning to bubble (about 1 minute). While whisking, add milk in a thin stream. Stir in salt and pepper and bring to a simmer. Cook, simmering and stirring, for 2 minutes.

3. Toss 1/2 cup each of the cheddar and mozzarella in a bowl. Add remaining cheddar and mozzarella to sauce. Stir in goat cheese. Combine cheese sauce with pasta and stir to coat. Divide mac and cheese among dishes. Top each with about 2 tbsp of the cheddarmozzarella mixture, followed by 1/2 tbsp of the Parmesan. Bake at 350 degrees for 20 minutes, until browned on top.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 673, Fat, total (g): 31, chol. (mg): 89, sat. fat (g): 18, carb. (g): 66, fiber (g): 4, pro. (g): 32, sodium (mg): 812, Percent Daily Values are based on a 2,000 calorie diet.