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 ½ cups all purpose flour
- 3 Tbsp. sugar
- 2 tsp. baking powder
- ½ tsp. salt
- ½ tsp. ground cinnamon
- 6 Tbsp. butter, cut up
- 6 cups fresh or frozen peaches
- 1 cup sugar
- 2 Tbsp. cornstarch
- 1 egg, lightly beaten
- ⅓ cup Summerhill Goat Milk
How to Make It
Step 1
Preheat oven to 400 degrees. For topper, in a medium bowl stir together flour, sugar, baking powder, salt, and cinnamon. Cut in butter until mixture resembles coarse crumbs; set aside.
Step 2
For the filling, in a 3 qt. saucepan combine peaches, 1 cup sugar, and cornstarch. Cook over medium heat until peaches release juices, stirring occasionally. Continue to cook until thickened and bubbly, stirring constantly. Keep the filling nice and hot.
Step 3
To finish the topper, in a small bowl combine egg and milk. Stir egg mixture into flour mixture just until moistened. Transfer hot filling to a 2-qt. baking dish. Immediately drop biscuit topper into mounds on top of the filling. If desired sprinkle with additional sugar.
Step 4
Bake 20- 25 minutes or until biscuits are golden. Cool on a wire rack for 30 minutes.
Step 5
Enjoy! Goes great with vanilla ice cream.
