Shepherd’s Mac and Cheese with Three Green Dirt Farm Cheeses

A cozy, flavorful stovetop mac and cheese made with Green Dirt Farm’s award-winning sheep milk cheeses

The Ultimate Comfort Dish, Green Dirt Style

This mac and cheese is everything comfort food should be: creamy, rich, and full of flavor. It brings together three of our favorite cheeses to create a sauce that is both luscious and deeply satisfying. Woolly Rind and Fresh Sheep’s Milk Cheese melt into a smooth, velvety base, while Prairie Tomme adds a nutty, caramel-y finish that balances the dish perfectly.

You can stick with this combination or have fun experimenting. Try Garlic Herb Fresh for a fragrant twist or Rosemary Fresh for an earthy, seasonal note. No matter how you customize it, one thing stays true: there is no such thing as too much cheese.

You can find our cheeses at Green Dirt Farm Creamery in Weston or Green Dirt on Oak in Kansas City. They are also available for purchase online at greendirtfarm.com.

Ingredients

• 4 tablespoons butter
• ¼ cup flour
• 4 cups whole milk
• 1 pound uncooked pasta (cavatappi or elbow works beautifully)
• ½ teaspoon garlic powder
• ¼ teaspoon ground mustard
• 1 wheel of Woolly Rind, cubed
• 1 tub Fresh Sheep’s Milk Cheese (try Garlic Herb or Rosemary for variation)
• ½ cup grated Prairie Tomme, plus more for topping
• Salt and cracked pepper, to taste

Directions

1. Make the roux: In a large pan, melt the butter over medium heat. Add the flour and whisk until smooth and golden, about 5 minutes.
2. Add milk and spices: Gradually whisk in the milk, garlic powder, and ground mustard. Continue to stir until the sauce thickens and coats the back of a spoon.
3. Cook the pasta: Meanwhile, boil the pasta in a large pot of salted water until al dente. Drain and set aside.
4. Melt the cheeses: Reduce the heat under your sauce and stir in the Woolly Rind and Fresh Sheep’s Milk Cheese. Whisk until melted and smooth. Add the Prairie Tomme, reserving a bit for topping, and stir until fully incorporated. Taste and adjust seasoning with salt and pepper.
5. Combine: Remove from heat, add the cooked pasta, and stir until evenly coated.
6. Optional baked version: Pour into a buttered baking dish, sprinkle with extra Prairie Tomme (and breadcrumbs if you like), and bake at 350°F for 15–20 minutes until bubbly and golden.

Why We Love It

This dish brings together the very best of what we make at Green Dirt Farm. It features rich, grass-fed sheep milk cheeses with layers of creamy, nutty, and tangy flavor. It is an easy weeknight favorite that feels restaurant-worthy and endlessly adaptable.

Suggested Pairings

Finish: Top with toasted breadcrumbs and a drizzle of olive oil for extra texture.

Drink: Pair with a crisp Chardonnay or a hoppy pale ale.

Side: Add roasted broccoli or a bright arugula salad.