Starting with this recipe for stove-top mac and cheese, but using goat milk, goat cheese, and gluten-free pasta.
1 lb gluten-free pasta
1 quart goat milk
1 cup water (if needed)
9 oz cheese (I used a mix of goat cheedar and goat gouda)
8 oz mushrooms
1-2 Tbsp goat butter
2 heads broccoli
Salt & pepper
Cut the broccoli into florets and blanch in boiling water for 2 minutes. Run cold water over them in the colander and set aside.
Clean the mushrooms, remove bottoms of stems, and slice. Sauté in goat butter until they start to brown. Set aside.
Put the pasta in the pan, add 4 cups of goat milk, heat until it bubbles, reduce heat to keep it barely simmering. Stir frequently. Add more liquid a cup at a time.
Meanwhile grate the cheese.
When the pasta is al dente (took about 30 minutes for this batch), turn off the heat and stir in the cheese. When the cheese is all melted stir in the broccoli and mushrooms.