Serve immediately, garnishing with additional rosemary. If the sauce is still too thin to coat pasta, add flour a bit at a time and continue to stir. Add drained pasta to the sauce and stir constantly for 2-3 minutes. Once pasta has been drained, add the goat cheese, pepper, and salt to the cream mixture and stir until cheese is melted. Drain pasta into a colander and allow to sit, covered, while you finish the sauce. Once the large pot of water is boiling, add pasta and cook to al denté as directed, usually 8-12 minutes. Combine cream, milk, garlic, and rosemary in the smaller pot and bring to a boil, then reduce to a simmer. While the water comes to a boil, place a medium-sized pot over medium heat. Place a large pot of salted water over high heat. I’m still on the hunt for a perfect replacement for the blue box, but in the meantime, this lovely little pasta is certainly worth making again. I completed the whole dish in 30 minutes flat, and that included time for photos while a hungry Brad leered at his plate from the other room. The cheese melts easily into the cream without any weird clumping issues that sometimes occur with harder cheeses and creates a tangy, creamy sauce.
#Rosemary goat cheese mac and cheese mac#
Instead of cheddar, this mac and cheese features a little block of chèvre. While your pasta boils, the sauce heats up and pulls some flavor from a bit of fresh rosemary and garlic. The original recipe called for the sauce to be entirely cream-based, but I lightened it up and replaced half of the cream with lowfat milk, and I didn’t miss a thing. Wrapped in a crust with natural rosemary leaf. No tedious grating of cheese, no tempering of cream, no casserole dish required, no 45 minute bake in the oven. Pressed paste cheese made with pasteurised goats milk, with a minimum ageing period of 30 days.Cheese made from pasteurized goat's milk. Locally made rosemary chicken sausage, sweet and spicy Peppadew peppers, and soft and creamy. And, I’m pleased to report, dreadfully easy. Can grilled cheese be fancy I kinda feel like this one is Or at least pretty darn sophisticated. It’s not a copycat recipe of the blue box. No, this sauce isn’t a classic orange hue.
Toast walnuts in a skillet over medium heat, stirring constantly, about 5 minutes. Bake in preheated oven until crispy at the edges, about 10 minutes. And I confess! I looooove a good baked mac.īut sometimes, I just want some dang stove top cheesy pasta, creamy and without the crunch, but also without the mystery of the orange powder and goo. Spread a thin layer of goat cheese over slices. Baked casseroles of pasta and cheese, topped with a decadent crust of cheddar and bread crumbs, seemed to be what the foodie world wanted mac and cheese to be. I discovered, early in my surfing of the foodie corners of the internet, that mac and cheese was something I had never really known. Then those Velveeta shells came out, and the blue box was supplanted by tiny shells and mysterious orange goo. Oh, beloved blue box of tiny elbows and mysterious orange powder. Mac and cheese, when I was little, meant the blue box. Cheese, Easy!, Entrées, Pasta, Side Dishes 11 Commentsįolks, we need to talk about mac and cheese.
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