This…is horrible for you. BUT it’s so tasty, your body will forgive you. I swear. My husband calls it “fancy mac n cheese” and I kinda like the title, except that it sounds complicated now, but it isn’t.
Fancy Mac & Cheese
2 1/2 cups goat milk or dairy free milk of choice
2 c. dry gluten free shell pasta
Add the pasta to the milk and bring to a simmer. Let simmer until the pasta is tender, but don’t boil the milk. Stir pretty frequently.
Add 1 c. shredded goat cheese of your choice as long as it’s firm enough to shred (goat gouda, goat pepper jack, etc) and about 1/4 c. shredded goat asaigo or parmesan. If you like it cheesier, add more!
OR 1 c shredded vegan cheese of choice. I LOVE Lisanatti’s pepper jack style almond cheese. I swear it tastes like the real thing.
Stir it around until all the cheese is melted and mostly integrated with the creamy milk.
Add a goodly amount of black pepper and even some hot sauce if you’re into that kind of thing.
I sprinkle seasoned gluten free bread crumbs (Schaar brand, because they taste the best) on top. Enjoy!