Last night I made one of my absolute favorite meals, from Michael Symon's Live to Cook. There isn't much I love more than mac 'n' cheese, and this gourmet twist on it is delicious and still a staple comfort food. I was really excited to see this recipe in his cookbook, because I ordered this once at his restaurant, Lolita, and now I can have it whenever I want!
(I usually cut this in half, it makes enough for two people plus one leftover serving for lunch)
I N G R E D I E N T S :
1 Pound dried rigatoni pasta
1 Quart (4 Cups) heavy cream
1 Cup (8 oz) goat cheese
2 Cups shredded roasted chicken (either leftover, or when I don't have any, I pick up a small rotisserie from the store and shred it)
2 Tbsp. chopped fresh rosemary
D I R E C T I O N S :
1) In a medium saucepan, heat the cream, rosemary and 1/2 teaspoon salt over high heat. Bring just to a simmer to reduce mixture by half. Keep an eye on the cream, when it heats to a boil it will quickly climb the sides of the pan and could bubble over onto your stove. I speak from experience.
2) Add the goat cheese and chicken to the cream mixture and bring back to a simmer. Continue cooking until mixture thickens a bit and coats the back of a spoon, about 30 minutes.
3) While the cream is cooking, bring a large pot of water to a boil and salt it generously. Add rigatoni and cook until al dente, about 10 minutes.
4) Drain pasta, return it to the large pot and add the cream sauce. Toss the pasta to combine it with the sauce and bring the whole pot back to a gentle simmer.
I never make anything else with this, because I just eat a whole big bowl and it's totally all you need. Plus a glass of wine ;) Perfect for a cold, dreary night!