Mac and Cheese with Roasted Chicken, Goat Cheese, and Rosemary
by
Michael Symon
Michael Symon revisits one of his earliest signature dishes — a rich and comforting mac and cheese inspired by the wood-roasted chickens from his first executive chef job in Cleveland. Loaded with rotisserie chicken, creamy goat cheese, fragrant rosemary, and rigatoni, this nostalgic pasta became a customer favorite that followed him from restaurant to restaurant.
Prep Time:
10 minutes
Cook Time
35 minutes
Serves:
6-8 Servings
Level:
Intermediate
Ingredients
1 pound rigatoni
Kosher salt
1 quart heavy cream
2 tablespoons chopped fresh rosemary
Fresh cracked black pepper
8 ounces goat cheese
2 cups shredded roasted chicken (light and dark meat)
1 cup reserved pasta water (as needed)
Instructions
Step 1: Bring a large pot of salted water to a boil. Cook the rigatoni until al dente according to package directions. Reserve 1 cup of pasta water, then drain the pasta.
Step 2: While the pasta cooks, add the heavy cream to a large saucepan over medium heat. Season with kosher salt and cracked black pepper.
Step 3: Stir in the chopped rosemary and bring the cream to a gentle simmer. Allow the mixture to reduce slightly, about 8–10 minutes.
Step 4: Add the shredded roasted chicken and goat cheese to the saucepan. Stir until the goat cheese begins melting into the sauce while some small chunks remain for texture.
Step 5: Add the cooked rigatoni to the sauce and toss well to coat. If needed, add reserved pasta water a little at a time until the sauce reaches your desired consistency.
Step 6: Bring everything back to a gentle simmer for 2–3 minutes until warmed through and creamy.
Serving & Finishing Touches
Serve immediately while hot.