Baked Goat Cheese Alfredo with Bacon

A big, filling pasta dish that adds in the unique flavor of goat cheese (Gwen's favorite) and bacon (everyone's favorite).

Yield: 10 servings


  • Pasta
    • 1 lb. elbow macaroni, cooked according to package instructions
    • 4 tbsp butter
    • 1 tbsp olive oil
    • 5 cloves minced garlic
    • 2-3 shallots, thinly sliced
    • 2 cups heavy whipping cream
    • 1 cup milk
    • 4 oz goat cheese
    • 1/2 cup grated Asiago cheese
    • 1 can (6 oz) tomato paste
    • 1/2 tsp white pepper
    • 1 tsp ground sage
  • Topping
    • 1 lb bacon strips, cooked and crumbled
    • 2 oz crumbled goat cheese
    • 1/2 cup grated Romano cheese


  1. Prepare the pasta according to package directions.  Set aside.
  2. Melt the butter and oil in a large saucepan over medium heat.  Sauté the garlic and shallots for 1-2 minutes until fragrant.
  3. Add the whipping cream, milk, goat cheese, Parmesan, tomato paste, and white pepper.  Cook, stirring constantly, for 6-8 minutes until reduced.  Add sage and remove from heat.
  4. Combine the pasta and sauce.  Transfer to a greased 9x13 baking dish.  Top with crumbled bacon, goat cheese, and Romano cheese.
  5. Cover and bake at 350°F for 15 minutes.  Remove the cover and bake for 5 additional minutes to melt the cheese.
  6. Serve hot.
Adapted from Taste of Home.