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 9x13” 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.