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Goat Cheese Mac & Cheese Recipe

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4 from 10 reviews

This creamy and comforting Goat Cheese Mac & Cheese recipe features a rich blend of goat mozzarella and goat cheddar cheeses combined with full-fat coconut milk to create a luscious sauce. Gluten-free elbow pasta is cooked al dente, coated in a velvety arrowroot-thickened cheese sauce, baked to perfection, and finished with a broiled crisp cheese topping. Garnished with fresh chives, this dish offers a delicious twist on a classic favorite that's both satisfying and dairy-inspired with a unique goat cheese flavor.

Ingredients

Cheeses

  • 8 oz goat mozzarella, shredded
  • 8 oz goat cheddar, shredded
  • 4 oz soft goat cheese (chèvre)

Pasta

  • 12 oz gluten-free elbow pasta

Sauce

  • 2 cups full-fat coconut milk
  • 2 tbsp arrowroot starch
  • 1 tsp salt
  • ⅓ tsp black pepper
  • 1 tsp garlic powder
  • 2 tbsp ghee

Garnish

  • 1 tbsp fresh chives, chopped

Instructions

  1. Prepare the cheeses: Shred the goat cheddar and mozzarella cheeses and toss together. Divide the shredded cheese into two equal portions – one half will be used in the sauce, and the other half will be reserved as a topping for the mac and cheese.
  2. Preheat the oven and prepare baking dish: Preheat your oven to 400°F (204°C). Lightly grease a 9×13-inch baking pan to prevent sticking.
  3. Cook the pasta: Bring a pot filled with ¾ cup of water (or a mix of half water and half chicken broth) to a boil. Add the gluten-free elbow pasta and cook until al dente, about 7-9 minutes depending on the pasta brand. Once cooked, drain and rinse the pasta under cold water to stop cooking. Set aside.
  4. Make the cheese sauce base: In a bowl, whisk together the full-fat coconut milk and arrowroot starch until smooth. Add salt, black pepper, and garlic powder to the mixture and whisk to combine fully.
  5. Cook the sauce: Heat a large deep pan over medium heat and melt the ghee. Pour in the coconut milk mixture and add the soft goat cheese (chèvre). Whisk well and bring the mixture to a low simmer, allowing it to thicken slightly.
  6. Add shredded cheese to the sauce: Gradually add half of the shredded goat mozzarella and cheddar cheeses in small handfuls, whisking continuously to incorporate the cheese smoothly into the sauce. Once all cheese has melted, turn off the heat but continue stirring to ensure the sauce remains silky and lump-free.
  7. Combine pasta and sauce: Add the cooked pasta to the cheese sauce and toss thoroughly until each piece of pasta is evenly coated with the creamy sauce.
  8. Assemble and bake: Pour the mac and cheese mixture into the prepared baking pan. Evenly sprinkle the reserved shredded cheese over the top. Cover the pan with foil and bake in the preheated oven for 15 minutes.
  9. Broil for a crispy topping: Remove the foil and switch the oven to broil. Broil the mac and cheese for 3-4 minutes until the cheese topping is golden brown and crisp, watching carefully to avoid burning.
  10. Serve: Remove from the oven and let it cool slightly. Sprinkle with freshly chopped chives before serving warm to enjoy the fresh herbaceous garnish and creamy cheesy delight.

Notes

  • Use gluten-free pasta to keep the dish gluten-free and accessible for those with sensitivities.
  • Arrowroot starch acts as a thickening agent and is a great dairy-free alternative to flour-based roux.
  • Ghee adds rich buttery flavor and is lactose-free, making it suitable for those with lactose intolerance.
  • Broiling at the end creates a crispy, golden cheese crust that enhances texture contrast.
  • For a richer flavor, substitute part of the water used to cook pasta with chicken broth.
  • This dish can be made vegetarian by ensuring chicken broth is replaced with vegetable broth or just water.

Find it online: https://recipeplenty.com/goat-cheese-mac-and-cheese-recipe/