Mac and Cheese with Roasted Chicken, Goat Cheese and Rosemary
from Michael Symon's Live To Cook: Recipes and Techniques to Rock Your Kitchen as posted on Michael Ruhlman's blog.
Kosher salt as needed
1 pound dried rigatoni
1 quart cream
2 tablespoons chopped fresh rosemary
8 ounces goat cheese
2 cups shredded roasted chicken
Bring a pot of water to a boil (add enough salt so that it tastes seasoned). While it's heating, pour the cream into a large sauce pan, add the rosemary and a 1/2 teaspoon of salt and bring it to a simmer, careful not to let it boil over. Reduce the cream by about half. Add the goat cheese and chicken and keep cooking it till the cream coats the back of a spoon.
Cook the rigatoni till it's al dente, about ten minutes. Drain the pasta, add it to the sauce. Toss the pasta in the sauce till the sauce resumes a simmer, then serve.
Serves 6 to 8
As it happens, I have a fairly cheap source for goat cheese. I'm happy to do something with it besides spread it on crackers (not that there's anything wrong with that)
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Okay I did try it and it was as wonderful as it sounds. But aieeeeeeeee! Between the goat cheese and whipping cream, it was pretty expensive. I don't really see myself making this more than once or twice a year.
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