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:
· 2 cups all-purpose flour
· 2 tbsp poppy seeds
1 tbsp lemon zest (from about 2 lemons)
1 tsp baking powder
½ tsp baking soda
· ¼ tsp salt
· ¾ cup sugar
· 2 eggs
· ½ cup melted butter (Olive oil for substitute)
· ¾ cup Summerhill goat milk
· ¼ cup lemon juice (fresh is best!)
· 1 tsp vanilla extract
Optional Glaze:
· ½ cup powdered sugar
· 1–2 tbsp lemon juice
How to Make It
1. Preheat the oven to 375°F and line or grease a muffin tin.
2. In a large bowl, whisk together flour, poppy seeds, lemon zest, baking powder, baking soda, and salt.
3. In another bowl, beat together sugar, eggs, and oil until well combined.
4. Add in the goat milk, lemon juice, and vanilla to the wet mixture and mix.
5. Gradually add the dry ingredients to the wet, mixing until just combined (don’t overmix).
6. Fill muffin cups about ¾ full.
7. Bake for 15–18 minutes or until a toothpick comes out clean.
8. Cool slightly, then drizzle with the lemon glaze if using.
