Mac & Double Chèvre with Tomme and Fresh Goat Cheese

Yield: 4



  • 8oz pasta, such as macaroni or cavatappi
  • 4oz French goat Tomme
  • 4oz French fresh goat cheese log
  • 1 1/2 tablespoon butter
  • 1 1/2 tablespoon flour
  • 3/4 cups whole milk
  • 1/2 cup heavy cream
  • 1 dash hot sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup chopped chives



  1. Prepare pasta according to package directions. Drain and reserve.
  2. Remove rind from Tomme and cut both cheeses into chunks.
  3. In large sauté pan, melt butter over medium-high heat and stir in flour until combined. Gradually add milk and cream, whisking until mixture is smooth and has thickened, about 2 to 3 minutes.
  4. Reduce heat to low, and add cheese, hot sauce, salt, pepper and chives, stirring until cheese melts. Remove from heat, stir in pasta, and serve.