Mac n’ Cheese

Some dishes come and go but Macaroni and Cheese is forever. Comforting and creamy, our signature mac and cheese has been called “out of this world” and “best ever”. One warm bite and you know it’s good for the soul. 

Note: This recipe has a two-step process. Prepare the Parmesan Cream sauce first. Then combine with the Macaroni and Cheese mixture as directed.

Macaroni and Cheese

5-6 oz. Macaroni (cooked to al dente)
2 oz. Goat Lady Chevre
2 oz. Parmesan Cheese Sauce
8 oz. Parmesan Cream (see recipe below)
Salt (to taste)


Preheat oven to Broil setting.
Combine all ingredients in a heavy bottomed sauté pan and bring to a boil. Reduce the sauce until it slightly thickens. 
Pour into a casserole dish; sprinkle with parmesan cheese, then gratin in broiler until golden brown. 

Parmesan Cream Sauce

18 quarts     Heavy Cream
.75kg        Parmesan Cheese Rind, shredded
.75kg        Parmesan Cheese, shredded
½ cup        Salt
¼ cup        Black pepper


Bring cream to simmer.
Whisk in cheese and rind.
Turn off heat, let steep one hour, stirring occasionally.
Blend with stick blender.
Season and cool.