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 for Cake
- 1 cup Summerhill Goat Milk
- 2 cups flour
- 1 tsp kosher salt
- 2 Tbsp matcha powder
- 1 cup unsalted butter, softened
- 1 1/4 cups sugar
- 3 large eggs
- 2 tsp vanilla extract
Ingredients for Glaze
- 5 tsp Summerhill Goat Milk
- 1 cup powdered sugar
- 1/2 tsp almond extract
How to Make It
Preheat the oven to 350. Grease a 9-by-5-inch loaf pan and line the bottom with parchment paper. In a small bowl, whisk together the flour, salt and matcha powder and set aside. In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and sugar until pale and fluffy, 3-5 minutes. Add the eggs one at a time, beating after each addition. Add the extracts. Beat in the dry ingredients and the milk in 2 alternating additions; scrape down the bowl as necessary.
Scrape the batter into the prepared pan and bake for about 1 hour, until the top is golden and a toothpick inserted into the center comes out clean. Let it cool in the pan for 10 minutes, then transfer to a cooling rack.
To make the glaze, whisk together the powdered sugar, milk and almond extract. Pour the glaze over the warm cake and serve.
This recipe is from Food & Wine and we substituted cow milk for goat milk.
