Okay, so I follow a gluten-free diet. And while I’m VERY allergic to cow’s milk protein, I can tolerate sheep and goat milk relatively fine. But I had a HUGE problem finding a recipe for macaroni and cheese that contained NO cow’s dairy. As I’m not a huge fan of overly cheesy dishes, I’ve never tried to make a recipe of my own. Until now.
I must say, I LOVE this recipe. It’s cheesy, but not chewy. I added butternut squash, so there’s a little vegetable kick to it. Using three types of cheese gave it a complexity and an enticing blend of flavors. I’m very happy with the results…
So, here it goes. Read the recipe in full, cause it contains a lot of steps that culminate in one dish. The first three (cooking the pasta, roasting the squash and making the cheese sauce) take about the same amount of time, so active prep time really is about a half an hour.
The type of pasta obviously can vary, as can the type of cheeses. I’d recommend getting one that will melt and blend well (why I used Drunken Goat, which has a texture close to a soft cheddar), one with some classic punch (authentic sheep Pecorino Romano from Italy) and a Chevre to layer in (remember, Chevre melts differently than most cheeses, and doesn’t blend well into sauces).
- I package gluten-free pasta, 12oz (I used Tinkyada rice spirals, which won our Gluten-Free Pasta Showdown)
- 1 small butternut squash, peeled and diced in small pieces
- 1/2 a large white onion, diced in small pieces
- 1 Tablespoon olive oil
- 2 Tablespoons fresh sage, chopped
- 3 Tablespoons butter, plus one more tablespoon for cracker crust (I used butter made from goat’s milk – regular butter or ghee would work just as well)
- 3 Tablespoons gluten-free flour (I used Bob’s Red Mill All Purpose Baking Flour, which I find works well as an all-purpose gluten-free alternative)
- 3 cups fresh goat’s milk
- 4 ounces soft goat’s cheese (I used Drunken Goat), grated
- 4 ounces of a dry goat or sheep milk cheese (I used sheep’s Pecorino Romano), grated
- 4 ounces of Chevre goat’s milk cheese, forked into medium size clumps
- 1 egg
- Salt and Pepper to taste
- About 1 cup of gluten-free cracker crumbs. I used Glutino Original Gluten-Free Crackers, which taste (as far as I can remember) like classic Ritz. That’s the basic taste you want.
- Take the diced squash and toss with a tablespoon of olive oil. Spread on one layer on a baking sheet covered in tin foil. Bake at 400 degrees until just soft, about 25 minutes (I used my toaster oven on the convection oven setting, so it took about 15 minutes). When done, immediately turn oven down to 35o degrees.
- Heat a large pot of water with a generous shake of salt over high heat and bring to a boil. Add pasta and cook according to package directions, until al dente. When cooked, drain under running cold water until pasta cools, to stop the cooking process. Mine took about 15 minutes.
- Meanwhile, heat a large saucepan on medium/low heat and melt 3 tablespoons butter. Add 3 tablespoons of gluten-free flour one at a time, whisking thoroughly between additions to dissolve flour. Cook for approximately 3-5 minutes, whisking constantly. The mixture will bubble slightly, and turn a beautiful golden color.
- Add 3 cups of goats milk, again one at a time, thoroughly whisking while adding. The first cup will sizzle a bit and the flour mixture may clump – so add the milk slowly and whisk constantly. When all three cups are added, mix in the chopped onion and sage. Turn heat to low and simmer for about ten minutes. Stir frequently with a rubber spatula, being sure to gently scrape the bottom of the pan. Any milk will curdle if burnt. Gross.
- In a small bowl, beat the egg. Temper the egg by adding about a tablespoon or two of the hot milk mixture to the egg, then beating thoroughly. Slowly add another tablespoon of milk mixture to the egg, beating thoroughly. Add the entire egg mixture to the saucepan, slowly and mixing thoroughly. (Tempering basically means that you slowly bring an egg mixture to a higher heat, but progressively so that it doesn’t curdle and cook).
- Season with salt and pepper to desired flavor.
- Mix the Drunken Goat and Pecorino cheeses together, and add ¾ of the shredded cheese to the saucepan and incorporate thoroughly.
- Now I used a 3 /12 quart La Creuset Dutch oven, but you could use a large baking dish and just cover in tin foil when cooking. Spread the cooked pasta into the pan and toss in the squash.
- Slowly add the milk and cheese sauce, mixing thoroughly.
- Fork chunks of the Chevre in and mix into the top layer of the pasta.
- Sprinkle the remaining Pecorino/Goat’s cheese.
- In a small saucepan, melt the remaining tablespoon of butter, and toss in the cracker crumbs. Sprinkle mixture over the pasta.
- Cook for 30 minutes at 350 degrees.
- Cool for 5 minutes before serving.