When I make mac and cheese, I normally make a roux (mix of fat (butter) and flour that you add milk and cheese to). While this method is super common with that kind of pasta dish, there are also other pasta dishes it works really well for, including this lemon, rosemary, mushroom, and goat cheese pasta!
By using a roux sauce, it gets extra creamy, rich, and delicious. I can't get enough of this pasta and I especially loved that it kept really well in the fridge for a few days! Normally, I don't like pasta unless it's freshly made, but I reheated this the next day and it was just as good.
This dish is pretty easy to make, but it'll impress anyone who serve it to! The lemon adds a really twist and it complements the rosemary and goat cheese soooo nicely.
Be sure to read the notes at the bottom of the recipe card for a few more options for the dish!
Hope you love it!
xo - C