What's cookin'? -Macaroni and cheese -All Grown-up!

Before we left for spring break vacation we had the most delectable meal....

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

O..... M..... G......

I will definitely be making this again!

It came from a website called mybakingaddiction.com . I highly recommend that she has lots of yummy stuff over there!

Anyway in my house, homemade macaroni and cheese is a tried and true winner especially with the boys!

What I liked about this recipe was that not only did they like it but, we enjoyed it too! It had a more sophisticated flavor with the addition of earthy rosemary. Also, it was more filling because of the chicken. Not only that, the goat cheese adds a slightly tangy difference from the ordinary cheddar.

Just use caution! The sauce is cream-based, so be sure to make it when you are having a light eating day!

INGREDIENTS:

1 tablespoon olive oil
1 pound rigatoni
1 quart heavy cream
2 tablespoons chopped fresh rosemary
1 clove fresh garlic, crushed
8 ounces goat cheese
2 cups shredded roasted chicken (I used a rotisserie chicken!)
salt and pepper to taste

DIRECTIONS:

1. 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.
2. 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.
3. Stir in the goat cheese and chicken and continue cooking cooking it till the cream coats the back of a spoon.
4. 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.

Go for a l-o-n-g walk....