I’m finally getting around to completing my third installment of Arbitrary Project Mac-n-Cheese. This is one I made several weeks ago. The next installment is a guest post I’m very excited about, and I will conclude with a unique restaurant review. This was quite an unusual mac-n-cheese dish. It comes from “Live to Cook” by Michael Symon. It was rich and very good. After viewing the pictures I took of it, I realized I should have sprinkled some chopped fresh parsley or something similar on top, just to make it look prettier; it looks a little bland, but the flavors definitely were not. This was pretty good, and very easy to pull off. Enjoy!
1 pound dried rigatoni pasta
1 quart heavy cream
2 tbs chopped fresh rosemary
8 ounces fresh goat cheese
2 cups shredded roast chicken, bones and skin discarded (I just picked up a rotisserie chicken from my grocery store’s deli)
Bring a large pot of water to a boil, and salt it generously. Add the pasta and cook till al dente.
Meanwhile, put the cream, rosemary, and 1/2 tsp salt in a large saucepan over high heat. Bring just to a simmer, then lower the heat to medium and simmer to reduce the mixture by half.
Add the goat cheese and 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.
Drain the pasta and add it to the sauce. Toss to combine. Serve hot.