From the kitchen
Goat's Milk Mac and Cheese
A sharp cheddar and goat's milk roux baked with a breadcrumb crust.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Goat's Milk Edition
Ingredients
- 1 pound elbow macaroni
- 4 tablespoons butter, divided
- 3 tablespoons all-purpose flour
- 2 1/2 cups whole goat's milk, warmed
- 2 1/2 cups shredded sharp cheddar
- 1/2 cup shredded goat cheese
- Salt and pepper, to taste
- 3/4 cup panko breadcrumbs
Method
- Preheat the oven to 375°F. Cook the macaroni in salted water until just shy of al dente, then drain.
- Melt 3 tablespoons butter in a saucepan over medium-low heat, whisk in the flour, and cook 1-2 minutes to form a roux.
- Gradually whisk in the warmed goat's milk, a little at a time, whisking constantly over medium-low heat until smooth and slightly thickened, about 5 minutes.
- Remove from heat and stir in the cheddar and goat cheese until melted. Season with salt and pepper, then fold in the macaroni.
- Transfer to a baking dish, melt the remaining butter and toss with the panko, and scatter over the top. Bake 20-25 minutes until bubbly and golden.
Kitchen note
Keep the béchamel at medium-low the entire time it's on the stove — goat's milk sauces break more easily than cow's milk sauces at a hard simmer.
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