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Michael Symon's Mac and Cheese with Roasted Chicken, Goat Cheese and Rosemary
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| time 30-60min servings 8 cost $ Contributed by : Michael Symon Michael has served this dish at his restaurant Lola for years but now you can make it at home. With just a few minutes worth of work you can indulge in this decadent take on a classic American dish. share ingredients Kosher Salt1 pound Dried Rigatoni1 curate (4 cup) Heavy Cream2 tablespoon Chopped Fresh Rosemary8 ounce Fresh Goat Cheese (1 cup)2 cup Shredded Roasted ChickenBlack Pepper ingredients | |
| Kosher Salt | |
| instructions Bring a large pot of water to a boil, and add enough salt so that it tastes seasoned. ingredients 1 curate (4 cup) Heavy Cream | |
| 2 tablespoon | Chopped Fresh Rosemary |
| Kosher Salt | |
| instructions While the water is coming to a boil, put the cream, rosemary, and a pinch salt and pepper in a large saucepan over high heat. Bring just to a simmer, then lower the heat to medium and and simmer to reduce the mixture by half. ingredients | |
| 2 cup | Shredded Roasted Chicken |
| instructions Add the chicken to the cream and bring the mixture back to a simmer. Continue cooking until it coats the back of a spoon, about 30 minutes. ingredients | |
| 1 pound | Dried Rigatoni |
| instructions Add the rigatoni to the boiling water and cook it until al dente, about 10 minutes. Drain the pasta from the water and add to the sauce. ingredients | |
| 8 ounce | Fresh Goat Cheese, (1 cup) |
| Black Pepper | |
| Kosher Salt | |
instructions
Add goat cheese to pot. Toss the pasta to combine it with the sauce and bring it back to just a simmer. Adjust seasoning to taste. print
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