Southwestern Mac ‘N Cheese

Southwestern Mac ‘N Cheese



  • 2 Cups elbow macaroni, cooked and drained
  • 3 TBSPs melted butter
  • 1/8 tsp ground black pepper
  • 3/4 tsp red chili pepper flakes (optional)
  • 1 tbsp finely minced onion
  • 2 Cups shredded MEYENBERG Goat Cheddar Cheese
  • 3 Cups MEYENBERG Ultra-Pasteurized Goat Milk
  • 1 tsp Salt


Preheat oven to 350°F. Layer cooked macaroni alternately with cheese (ending with cheese) in a buttered 2 ½-3quart-casserole dish. Mix together butter, pepper flakes and onion. Pour butter mixture over macaroni. Slowly pour milk into casserole dish at one corner. Bake at 350°F uncovered for 50 minutes or until golden on top.