Mac and Cheese with Roasted Chicken, Goat Cheese and Rosemary

I love this book! - Mac and cheese postponed until tomorrow night but here is the recipe -


Mac and Cheese with Roasted Chicken, Goat Cheese and Rosemary

from Live To Cook: Recipes and Techniques to Rock Your Kitchen

Kosher salt as needed

1 pound dried rigatoni

1 quart cream

2 tablespoons chopped fresh rosemary

8 ounces goat cheese

2 cups shredded roasted chicken

Bring a pot of water to a boil (add enough salt so that it tastes seasoned). While it's heating, pour the cream into a large sauce pan, add the rosemary and a 1/2 teaspoon of salt and bring it to a simmer, careful not to let it boil over. Reduce the cream by about half. Add the goat cheese and chicken and keep cooking it till the cream coats the back of a spoon.

Cook the rigatoni till it's al dente, about ten minutes. Drain the pasta, add it to the sauce. Toss the pasta in the sauce till the sauce resumes a simmer, then serve.

Serves 6 to 8