Goat Cheese Mac with Rosemary

• 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
• 1/4 teaspoons Black Pepper
• 1 pinch Salt
• 2 Tablespoons All Purpose Flour (optional)

1. Place a large pot of salted water over high heat.
2. While the water comes to a boil, place a medium-sized pot over medium heat.
3. Combine cream, milk, garlic, and rosemary in the smaller pot and bring to a boil, then reduce to a simmer.
4. Once the large pot of water is boiling, add pasta and cook to al dente as directed, usually 8-12 minutes.
5. Drain pasta into a colander and allow to sit, covered, while you finish the sauce.
6. Once pasta has been drained, add the goat cheese, pepper, and salt to the cream mixture and stir until cheese is melted.
7. Add drained pasta to the sauce and stir constantly for 2-3 minutes.
8. If the sauce is still too thin to coat pasta, add flour a bit at a time and continue to stir.
9. Serve immediately, garnishing with additional rosemary.
10. Recipe adapted from My Baking Addictions Mac and Cheese with Roasted Chicken, Goat Cheese, and Rosemary.

heavy cream, milk, clove garlic, rosemary, weight cavatappi, cheese, black pepper, salt, flour

Taken from tastykitchen.com/recipes/main-courses/goat-cheese-mac-with-rosemary/ (may not work)