Here is a BEAUTIFUL macaroni and cheese utilizing sheep and goat cheeses and gluten free pasta. Have fun adding great toppings like bacon, lobster or even Roquefort (sheep milk) to create delicious variations… all without the cow dairy!
- 3/4 cup goat milk
- 1/4 cup chicken stock
- 1/4 cup dry white wine
- 3 tablespoons butter substitute
- 2 Tablespoons of chopped garlic
- 2 Tablespoons of chopped shallot
- 1 Tablespoon lemon zest
- 1 1/2 tablespoons gluten free flour
- 1/4 cup grated Manchego
- 1/4 cup firm goat such as naked goat or a goat cheddar
- 1/2 teaspoon salt
- 1/4 teaspoon of white pepper
- 10 cracks of fresh black pepper
- 4 cups cooked macaroni pasta
In a large saucepan, heat the butter substituted until melted. add in the garlic and shallot. Saute until translucent. Then stir in the GF flour. Reduce the heat to low and stir until well incorporated. Remove from the heat when it is a pale tan color (a blond roux).
Heat the milk to a slow, bubbling boil as the roux thickens.
Once the roux has thickened, slowly stir into the milk to blend. Continue to stir over low heat until well incorporated. Add the wine and lemon zest. Let it all reduce by 1/4.
Once reduced, remove from the heat and immediately whisk in the solid cheeses. Salt and pepper to taste. Once mixed, add the pasta and stir well. Note: Cooking the grated cheeses over heat will cause them to become grainy.
Serve immediately or add to ramekins or pyrex, top with cheese and bake until bubbly and brown. Note: If you plan to oven back, leave your pasta al dente and allow for extra liquid.