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 lb boneless skinless chicken breasts (cooked and shredded)
2 cups Summerhill Goat Milk
16 oz mini potato gnocchi
1 T olive oil
4 T butter
ΒΌ cup flour
1 small onion, chopped
2 garlic cloves, minced
6 cups chicken broth
1 cup carrots, shredded
2 t parsley flakes
Salt and pepper
1 cup spinach, chopped
How to Make It
Step 1
In large dutch oven, melt butter and olive oil.
Step 2
Add onions, carrots, and garlic and cook until onions are translucent.
Step 3
Whisk in flour and let cook for a minute.
Step 4
Slowly stir in chicken broth and simmer until it starts to thicken up.
Step 5
Meanwhile, cook gnocchi, drain, and set aside.
Step 6
Add goat milk to veggie and broth mix and bring to boil. Stir in seasonings.
Step 7
Once at a boil, reduce heat and add gnocchi, chicken, and spinach. Reduce until heated through.
