Is goat cheese a good melting cheese?

Soft goat cheese has a similar consistency to cream cheese, so it won't give a cheese pull, but it will melt well when melted slowly into milk. Goat mozzarella and cheddar and both great for melting!

What cheeses go well together for mac and cheese?

I use a blend of soft goat cheese, cheddar, and mozzarella, and I find it to be the perfect creamy and melty blend for mac and cheese!

Does soft goat cheese and goat cheddar go well together?

While they're very different flavors that don't usually get paired together, it's the perfect combination of creamy and tangy!

Do you need a roux for mac and cheese?

A roux is a blend of flour and butter use to thicken stews and sauces, but I developed this recipe without a roux, and it still works great!

Do you need egg for mac and cheese?

Egg is an ingredient often used to add an extra layer of richness to mac and cheese. You don't need it, but if you want to add it to the cheese sauce, just make sure you temper the egg with warm liquid so it doesn't scramble.

Where do you buy goat cheese?

Soft goat cheese is easy to find at most major grocery stores. I personally found the cheddar and mozzarella at Natural Grocers, but other specialty stores will have a myriad of goat cheeses.

Goat Cheese Mac & Cheese

Description

This goat cheese mac and cheese is the perfect creamy and decadent dish! This version is gluten-free and made with only goat cheese.

Ingredients

Scale

8 oz goat mozarella
8 oz goat cheddar
12 oz gluten-free elbow pasta
2 cups full-fat coconut milk
2 tbsp arrowroot starch
1 tsp salt
1/3 tsp black pepper
1 tsp garlic powder
2 tbsp ghee
4 oz soft goat cheese
1 tbsp fresh chives, chopped

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Instructions

Shred the goat cheddar and mozzarella and toss to combine. Divide in half between two bowls, one half will go into the sauce, and the other half will top the mac and cheese.
Preheat the oven to 400 F and lightly grease a 9×13” baking pan.
Bring a pot filled with ¾ cup water (or half water, half chicken broth) to boil. Add the pasta and cook until al dente. Strain, rinse, and set aside.
Whisk the coconut milk with the arrowroot starch and add the salt, pepper, and garlic powder.
Using a large, deep pan set over medium heat, add the ghee and allow to melt. Add the coconut milk mixture and chevre cheese and whisk well. Bring to a low simmer until the mixture is thick. Add half the cheese in small handfuls at a time, whisking well. Turn off the heat and continue to stir to melt the cheese.
Once the sauce is melted, add the pasta and toss to coat until the pasta is totally coated in the sauce.
Pour the mac and cheese into the baking pan and top with the remainder of the cheese. Cover the baking pan and transfer it to the oven. Bake for 15 minutes, covered. Remove the cover and broil for 3-4 minutes, or until the top is crisp.
Serve the mac and cheese fresh, topped with chives.

Notes

Using a block of cheese is key, as pre-shredded cheese contains caking agents that prevent it from melting well.

The goat cheese I get is usually from sprouts and natural grocers, but Whole Foods can also have them.

Tools used: Food processor and baking dish.