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Nutrition Facts
Serving Size 230 g
(Approx. 12 Servings)
Amount Per Serving
Calories 440 Calories From Fat 240
% Daily Value*
Total Fat 27 g 42%
Saturated Fat 16 g 80%
Trans Fat 0.5 g
Cholesterol 65 mg 22%
Sodium 240 mg 10%
Total Carbohydrate 33 g 10%
Dietary Fiber 2 g 8%
Sugars 6 g
Protein 13 g
Vitamin A 20% Iron 8%
Vitamin C 2% Calcium 25%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Goat Cheese Mac with Herbed Pecan Crust
Prep Time
30 minutes
Cook Time
45 minutes
Total Time
1 h 15 m
12  People


Recipe makes 12 Servings

4 Oz Manchego cheese, shredded
4 Oz Pecorino Romano, shredded
3 Tbsp cornstarch
2 cup(s) heavy cream
4 cup(s) milk
4 Oz fresh goat cheese
12 Oz orecchiette, dry
2 1/2 Oz H-E-B Organics Seasoned Panko Shaker
1/3 cup(s) H-E-B Organics Texas Pecans, chopped
1 garlic clove, smashed
1 Tbsp fresh thyme, chopped
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Preheat oven to 350ºF.
Combine half each of Manchego and Pecorino then toss with cornstarch. Set aside.
Pour cream and milk into a large heavy bottom pan over medium heat. Bring to a low simmer then stir in cornstarch cheese mixture and goat cheese. Cook until cheeses are melted and sauce is thickened. Season generously with fresh pepper.
Place dry uncooked pasta in a 9 x 13-inch baking dish and evenly pour cheese sauce over the top.
To make crust, combine panko bread crumbs, pecans, garlic, thyme and remaining cheeses in a food processor and pulse to a coarse sand texture.
Spread panko pecan mixture over top of cheese sauce to cover. Bake 40 minutes or until pasta is tender. Let cool briefly before serving.


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