The Pioneer Woman Tasty Kitchen
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Goat Cheese Mac with Rosemary

4.66 Mitt(s) 3 Rating(s)3 votes, average: 4.66 out of 53 votes, average: 4.66 out of 53 votes, average: 4.66 out of 53 votes, average: 4.66 out of 53 votes, average: 4.66 out of 5

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Level: Easy

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Description

A tangy, creamy stovetop mac that you can make in 30 minutes flat. Goodbye, blue box!

Ingredients

  • 1 cup Heavy Cream
  • 1 cup Milk
  • 1 clove Garlic, Minced
  • 1 Tablespoon Finely Chopped Fresh Rosemary
  • 8 ounces, weight Cavatappi Or Other Pasta
  • 4 ounces, weight Goat Cheese
  • ¼ teaspoons Black Pepper
  • 1 pinch Salt
  • 2 Tablespoons All Purpose Flour (optional)

Preparation

Place a large pot of salted water over high heat. While the water comes to a boil, place a medium-sized pot over medium heat. Combine cream, milk, garlic, and rosemary in the smaller pot and bring to a boil, then reduce to a simmer.

Once the large pot of water is boiling, add pasta and cook to al denté as directed, usually 8-12 minutes. Drain pasta into a colander and allow to sit, covered, while you finish the sauce.

Once pasta has been drained, add the goat cheese, pepper, and salt to the cream mixture and stir until cheese is melted. Add drained pasta to the sauce and stir constantly for 2-3 minutes. If the sauce is still too thin to coat pasta, add flour a bit at a time and continue to stir.

Serve immediately, garnishing with additional rosemary.

Recipe adapted from My Baking Addiction’s Mac and Cheese with Roasted Chicken, Goat Cheese, and Rosemary.

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3 Reviews

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zina on 1.4.2013

A nice change from traditional mac and cheese. This is a mild, milky, creamy sauce. My husband suggested that next time I should bake it. I think it would also taste yummy with any other favorite cheese added for a different or stronger flavor.

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katief1002 on 9.19.2012

So delicious!! Made just a couple changes…after reading the above review, I decided to add some gouda too. Stirred a little bit in to the sauce, then once I tossed the pasta in the sauce, poured it into a baking dish, sprinkled with more gouda and then threw it in oven just until the gouda was nice and melty. Deeeeeeeeelicious!

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purduepharmgirl on 9.10.2012

This recipe is great! I do have to admit to tweaking a little and adding half Gouda cheese as hubs started doubling the recipe, not realizing we only had 4 oz of goat cheese. I’ll try it at some point with all goat cheese, but I really liked how it turned out with the Gouda toning down the goat cheese!

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