Mac N' Chevre with Laura Chenel's Original Log elevates plain ole mac and cheese to something healthier and more delicious than its traditional counterpart. The addition of cooked chicken, diced tomatoes and fresh corn makes it a complete meal. You can customize with other vegetables and proteins such as broccoli or ham and peas. This version includes some jack and cheddar cheese for a sharper, traditional mac n' cheese flavor, but those cheeses can be substituted with two more ounces of goat cheese (about 1/4 cup).



  • 2 ounces grated cheddar or jack cheese
  • 2 cups cream
  • 1 sprig of fresh rosemary
  • 1 or 2 cloves garlic, smashed
  • 12 ounces shell pasta (or other shape of your choice)
  • 1 1/2 cups cooked chicken, cut into 1/4-inch chunks or shredded
  • 1 1/2 cups peeled and diced tomatoes
  • 1 1/2 cups corn (fresh and cut off the cob or frozen)
  • Salt and black pepper
  • Minced chives or chopped parsley for garnish (optional)


  1. Preheat oven to 350°F. In a medium sauce pan, add the rosemary sprig and smashed garlic cloves to the cream and bring to a simmer over medium heat. Simmer until the cream has been reduced by one half. Remove the rosemary and garlic and discard.
  2. Whisk 6 ounces of the fresh goat cheese into the cream until melted. Add salt and black pepper to taste. Keep warm.
  3. Cook the pasta according to package instructions. Drain but do not rinse the pasta. Pour the pasta into a large mixing bowl.
  4. Add the cream mixture, chicken, tomatoes and corn to the pasta. Stir until well combined. Pour pasta mixture into a baking dish. Crumble the remaining 2 ounces of fresh goat chhese on top of the pasta and the 2 ounces of grated cheddar or jack cheese.
  5. Bake until warm and bubbly, about 30 minutes. Garnish with chopped herbs before serving if desired.
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