Using our Marble Cheddar Goat Cheese, this lactose friendly twist on an old family classic is sure to be a household favourite! Keep it simple, served as the classic Mac & Cheese, or add your own twist with steamed vegetables.
Add some steamed broccoli to call it “Mac and Cheese with Trees” or add some frozen peas to the pasta water for the last three minutes to call it “Mac and Cheese with Peas”. Isn’t rhyming fun?
Goat Cheese In This Recipe
3 cups uncooked macaroni
2 bricks of grated Great Lakes Goat Dairy Marble Cheddar cheese
½ cooking onion, finely chopped
¼ cup vegan butter
¼ cup all-purpose flour
2 garlic cloves
½ lemon squeezed
2 cups of dairy-free, unsweetened, unflavoured milk
½ tsp smoked paprika
Cook pasta according to directions. Drain, rinse & return to pot.
While pasta is cooking, heat the butter in a medium saucepan over medium heat.
Add the onion and let simmer until the onions are translucent.
Add a bit of salt and pepper to taste.
Add the flour, and use a whisk to stir.
When thickened, turn the heat to low and, add garlic, cook for about half a minute.
Add the lemon juice, stirring constantly to ensure nothing sticks.
Slowly add the dairy-free milk in small amounts at a time, whisking often.
Once all the milk is poured, add the paprika and stir until it comes to a boil and the sauce is thick. Remove from heat.
Add the grated cheese and stir until cheese has melted.
(I highly recommend using an immersion blender to blend the sauce. You don’t have to, it just makes the sauce look absolutely creamy and delicious!)
Pour the sauce over the cooked macaroni pasta, and stir well to ensure all the noodles are covered.
Serve immediately. Enjoy!
Prep Time: 10 mins
Cook Time: 25 mins
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