Tiny New York Kitchen: Mac & Chèvre

By Victoria Hart Glavin of Tiny New York Kitchen

Here is a new twist of traditional Mac & Cheese. I’ve used chèvre instead of cheddar for a delicious French style dish. Change up your weeknight menu with my Mac & Chèvre.



  • 8 Ounces Macaroni or Cavatappi
  • 8 Ounces Diced Chèvre
  • 1 1/2 Tablespoon Butter
  • 1 1/2 Tablespoons Unbleached Flour
  • 3/4 Cup Whole Milk
  • 1/2 Cup Heavy Cream
  • Dash of Hot Sauce
  • 1/2 Teaspoon Kosher Salt
  • 1/4 Teaspoon Freshly Ground Pepper
  • 1/4 Cup Chopped Chives (Optional)

Prepare pasta according to package directions. Drain and reserve. Cut cheese into chunks (make sure to remove any rind). In a large-size sauté pan, melt butter over a medium-high heat and stir in flour until combined. Gradually add milk and cream. Whisk until mixture is smooth for about 2 to 3 minutes. Reduce heat to low, and add cheese, hot sauce, kosher salt, pepper, and chives, stirring until cheese melts. Remove from heat. Stir in pasta. Transfer to serving bowl and serve warm. Serves 4


Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.

While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”

Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too! Victoria is a member of the Association for the Study of Food and Society.