Goat Cheese Mac and Cheese: A Creamy, Tangy Twist on the Classic
Regular mac and cheese is good. Goat cheese mac and cheese is better. Swapping in goat
Ingredients
For the Loaf
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground nutmeg
- 1 1/4 cups Summerhill Goat Milk
- 1 large egg, room temperature
- 2 tablespoons unsalted butter, melted
- 1 tablespoon vanilla extract
For the Vanilla Glaze
- 2 cups powdered sugar
- 4 to 5 tablespoons Summerhill Goat Milk
- 1 teaspoon vanilla extract
- Pinch of kosher salt, optional
How to Make It
- Preheat the oven to 350°F. Lightly grease an 8 1/2 x 4 1/2-inch loaf pan with nonstick cooking spray.
- In a large bowl, whisk together the flour, sugar, baking powder, salt, and nutmeg.
- In a separate bowl, combine the Summerhill Goat Milk, egg, melted butter, and vanilla. Whisk until smooth.
- Pour the wet mixture into the dry ingredients. Gently stir just until everything comes together. Avoid overmixing. The batter will be fairly loose.
- Transfer the batter to the prepared loaf pan and smooth the top.
- Bake for 60 to 70 minutes, or until the top is golden and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Let the loaf cool in the pan for about 10 minutes, then carefully transfer it to a wire rack. Place parchment paper underneath the rack to catch any extra glaze.
Make the Vanilla Glaze
- Add the powdered sugar, 4 tablespoons Summerhill Goat Milk, vanilla, and a pinch of salt to a medium bowl.
- Whisk until smooth. If the glaze is too thick, add additional goat milk 1/2 tablespoon at a time until it reaches a thick but pourable consistency.
- While the loaf is still slightly warm, drizzle the glaze generously over the top and allow it to run down the sides.
- For an extra-thick glaze, let the first layer set for a few minutes and add a second drizzle.
- Let the glaze set slightly before slicing and serving.
