One-Pot Gluten-Free Mac and Cheese

6 ounces of mild soft goat cheese (we like Chavre brand)

1 cup chicken stock

2 cups of water

2 tablespoons of oil or butter

1/2 teaspoon salt (optional as cheese is salty by nature)

2 cups grated cheese (for the demo we used a combination of cheddar¬†and Manchego (a hard sheep’s cheese)

1/4 teaspoon smoked paprika (optional)

1 12-ounce box of Jovial elbow pasta (or pasta of choice)


Slowly bring two cups of water plus chicken stock to a boil in a large stockpot. Slowly whisk in the soft goat cheese until smooth. Add butter or oil, and salt, if desired.

When the liquids come to a boil, add pasta and boil about 10 minutes or until cooked al dente. Turn heat to low and stir in the grated cheese until thoroughly blended, melted, and smooth. Add Paprika if desired. Let stand a minute then serve immediately.

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