Mac & Double Chèvre with Tomme & Fresh Goat Cheese

Makes 4 servings.


  • 8 oz. pasta, such as macaroni or cavatappi
  • 4 oz. French goat Tomme
  • 4 oz. French fresh goat cheese log
  • 1-1/2 Tbsp. butter
  • 1-1/2 Tbsp. flour
  • 3/4 c. whole milk
  • 1/2 c. heavy cream
  • 1 dash hot sauce
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 1/4 c. chopped chives


Prepare pasta according to package directions. Drain and reserve. Remove rind from Tomme and cut both cheeses into chunks. 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. 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.


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Photo & recipe courtesy of Goat Cheeses of France