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
- 3–4 boneless, skinless chicken breasts (cut in half)
- Salt + pepper
- ½ cup flour (for dredging)
- 2 tbsp olive oil
- 3 tbsp butter
- 4 cloves garlic, minced
- 1 cup chicken broth
- 1 cup Summerhill goat milk
- ¾ cup grated parmesan cheese
- ½ tsp red pepper flakes (optional)
- 1 tsp Italian seasoning
- ½ cup sun-dried tomatoes (drained & chopped)
- 1–2 cups fresh spinach
- Fresh basil (optional)
How to Make It
- Heat olive oil in a skillet over medium-high and sear chicken 4–5 minutes per side until golden, then remove and set aside.
- Reduce heat, add butter and garlic and cook about 30 seconds, then pour in chicken broth and scrape up browned bits.
- Lower heat to medium-low, slowly whisk in goat milk, then stir in parmesan, red pepper flakes, and Italian seasoning.
- Add sun-dried tomatoes and spinach and let spinach wilt.
- Return chicken to the pan and simmer gently 5–10 minutes until cooked through and sauce thickens. Enjoy served with pasta, rice, or potatoes.
