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
- 1/4 cup Summerhill Goat Milk
- 2 cups all purpose flour
- 1 1/2 tsp cinnamon
- 1/8 tsp ground nutmeg
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1/2 cup butter, melted and cooled
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 cup shredded carrots
Frosting
- 8 oz block of cream cheese, softened
- 3 cups powdered sugar
- 1 tsp vanilla
- 1 bag of cadbury eggs
How to Make It
Method for muffins:
1. Preheat oven to 375°F . Line a 12-cavity muffin pan with liners and lightly spray each liner with nonstick spray.
2. In a medium bowl whisk together your flour, baking soda, powder, cinnamon, nutmeg, and salt together.
3. In a large bowl whisk together your sugars, goat milk, eggs, vanilla, and melted butter until there are no clumps.
4. Slowly add in your dry ingredients to your wet ingredients until smooth. Fold in your shredded carrots.
5. Spoon the batter evenly into your 12 muffin tins, they should be just over 3/4 full.
6. Bake for 20-25 minutes until the tops are a golden brown.
Method for frosting:
1. Once muffins are cooled, blend all your ingredients together in a mixing bowl until your frosting is nice and creamy. You can add more sugar if you are wanting a thicker frosting.
2. Pipe or apply frosting evenly over the top of the muffins. Place 1-3 cadbury eggs on top of the frosted muffins.
