WEEKDAYS 1e|12c|p

Mac and Cheese with Roasted Chicken

Mac Cheese Roasted Chicken Goat Cheese 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.
skill level
Easy
time
30-60min
servings
8
cost
$
Contributed by :
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.
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ingredients
  • Kosher Salt
  • 1 pound Dried Rigatoni
  • 1 quart (4 cup) Heavy Cream
  • 2 tablespoon Chopped Fresh Rosemary
  • 8 ounce Fresh Goat Cheese (1 cup)
  • 2 cup Shredded Roasted Chicken
  • Black Pepper
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    Kosher Salt
    Bring a large pot of water to a boil, and add enough salt so that it tastes seasoned. 
  • 2
    1 quart (4 cup) Heavy Cream
    2 tablespoon Chopped Fresh Rosemary
    Kosher Salt
    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.
  • 3
    2 cup Shredded Roasted Chicken
    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.
  • 4
    1 pound Dried Rigatoni
    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.
  • 5
    8 ounce Fresh Goat Cheese (1 cup)
    Black Pepper
    Kosher Salt
    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.
 
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