Mac & Cheese - Chef Michael Symon

MAC & CHEESE

source: Chef Michael Symon/The Chew

Ingredients: 

Kosher Salt

1 pound Dried Rigatoni

1 curate (4 cup) Heavy Cream

2 tablespoon Chopped Fresh Rosemary

8 ounce Fresh Goat Cheese (1 cup)

2 cup Shredded Roasted Chicken

Black Pepper 

Directions: 

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 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.