Goat Cheese, Fig & Walnut Mac

Goat Cheese, Fig & Walnut Mac
Servings: 8


  • 2 1/2 cups 2% milk
  • 1 sprig fresh rosemary
  • 1 pound gemelli
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 4 ounce log goat cheese
  • 1/2 teaspoon salt
  • 1 cup dried figs, sliced
  • 1 cup chopped toasted walnuts

Make It

1. Add milk and rosemary to a small lidded saucepan over low heat. Cover for 20 to 25 minutes, allowing herb to infuse. Remove rosemary sprig.

2. Meanwhile, bring a large pot of lightly salted water to boiling. Add gemelli. Cook 10 minutes, or as per package directions; drain and set aside.

3. In a large saucepan, melt butter over medium heat. Sprinkle in flour, whisking constantly for 2 minutes. 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 gemelli. Serve immediately.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 499, Fat, total (g): 20, chol. (mg): 27, sat. fat (g): 8, carb. (g): 66, fiber (g): 5, pro. (g): 19, sodium (mg): 287, Percent Daily Values are based on a 2,000 calorie diet.