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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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My allergy to cow's milk leads me to experiment in interesting ways. This recipe is all goat based, although all items can be substituted with oil or veggie based cheese replacements. I prefer white pepper in my cream based recipes, but green pepper is also excellent in this recipe. Ingredients:
3 cups pasta, shell |
2 cups grated hard goat cheese |
1 tablespoon goat butter |
1 cup goat's milk |
1 tablespoon chopped garlic |
6 ounces soft fresh goat cheese |
1 teaspoon dried dill |
salt and white pepper |
Directions:
1. Preheat oven to 350 degrees.
2. Boil macaroni, drain, and set aside in a 8 x8 pan.
3. Melt hard goat cheese and butter in a pan.
4. Add goat milk, garlic, salt, pepper, and dill.
5. Fold in chunks of soft goat cheese until creamy.
6. Pour sauce over macaroni.
7. Bake uncovered for 25-30 minutes until top is lightly golden.
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