WEEKDAYS 1e|12c|p

Mac and Cheese with Roasted Chicken

Michael Symon
Servings: 8
30 to 60 min

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.

  • Ingredients
  • step-by-step directions
Mac and Cheese with Roasted Chicken
  • 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
  • Bring a large pot of water to a boil, and add enough salt so that it tastes seasoned. 
  • 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.
  • 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.
  • 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.
  • 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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