I Just May Need to Try This

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)