In a large saucepan gently heat kefir and add the soft and semi-soft goat cheese along with the salt, peppers, garlic powder and nutmeg. Heat over a very low flame, and stir until the cheeses are mostly melted and few lumps remain. Add half the hard, sharp grated cheese to the mixture and stir until melted. Drain pasta and stir into kefir mixture. Expect it to be soupy at first – once baked, the pasta will absorb most of the liquid. Pour mixture into prepared casserole pan. Top with remaining grated cheese. Bake 30-40 minutes or until the casserole is bubbling in the center and the top has formed a dark golden brown crust. Cool about 5 minutes (if you can wait) and serve. Top with a thyme twig or chive, if using. Makes 4 generous servings or 6 side servings.
