You gotta keep your head up...

There is not anything much tastier than a large bowl of macaroni and cheese. The ultimate comfort food. Naturally I had to make some adjustments to the standard variety. The elements of this mac and cheese include roasted chicken, creamy goat cheese, and fresh rosemary. This is soothing, but elegant enough to entertain with.  The sharpness of the goat cheese is softened by the roasted chicken, and the rosemary adds a fresh from the garden flavor. The wonderful thing in regard to pasta and cheese is it can easily be transformed with many pantry items and spice variations. So I encourage you to switch up your traditional mac and cheese routine. 

Mac and Cheese with Roasted Chicken, Goat Cheese, and Rosemary

1 tablespoon vegetable oil

1 pound dried rigatoni

1 quart heavy cream

2 tablespoons chopped fresh rosemary

1 clove fresh garlic, crushed

8 ounces goat cheese

2 cups shredded roasted chicken

salt and pepper to taste

Place a large pot of salted water over high heat and bring to a rapid boil. Add the oil and rigatoni to the water and cook according to the directions on the package, 10-12 minutes.

While you are waiting for the water to boil, pour the cream into a large sauce pan over medium heat. Add the rosemary and garlic to the cream and bring it to a simmer - take care not to let it boil over. Allow the cream to reduce by about half.

Stir in the goat cheese and chicken and continue cooking cooking it till the cream coats the back of a spoon.

Thoroughly drain the pasta. Add the pasta to the sauce. Coat the pasta in the sauce and simmer over low heat for a few minutes. Serve hot.

Until tomorrow...Peace.