My roomate Lisa brought home this feature from Family Circle magazine one night, and the three of us sat there drooling over the choices for more than a few minutes. We finally decided to make the goat cheese, fig, and walnut mac. In other words, heaven in a bowl (too much?...nope).
|image via family circle|
2 1/2 cups of 2% milk
1 sprig fresh rosemary
1 pound pasta (we used rotini; gemelli is pictured above)
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 4-ounce logs goat cheese
1/2 teaspoon salt
1 cup dried figs, sliced (don't shy away from these, they make all the difference)
1 cup chopped toasted walnuts
Add milk and rosemary to a small saucepan over low heat. Cover for 20 to 25 minutes, allowing the herb to infuse. Remove rosemary sprig. Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 10 minutes (or until pasta is tender); drain and set aside.
In a large saucepan, melt butter over medium heat. Sprinkle in flour, whisking constantly for 2 minutes (note: make sure you add the flour in a little bit a time, while you are whisking--simply dumping it in will cause it to clump and ruin the result you want). Pour in infused milk, whisking until it comes to a boil. Simmer until thickened, about 3 minutes. Crumble in goat cheese, piece by piece, stirring until smooth. Add salt, figs, walnuts and cooked pasta.
Now comes the best part: eating it! I'm telling you, this mac 'n' cheese will blow your mind. I'll fess up and say I wasn't entirely helpful with the cooking process...but I did an excellent job ensuring all wine glasses were constantly full.