Michael Symon: Mac and Cheese with Roasted Chicken, Goat Cheese and Rosemary

Mac and Cheese with Roasted Chicken, Goat Cheese and Rosemary
Michael Symon (Lola, Lolita, Roast)

Mac and Cheese with Roasted Chicken, Goat Cheese and Rosemary
Michael Symon (Lola, Lolita, Roast)

Read the transcript of this video
Mac and cheese. Who likes mac and cheese? [SOUND] So the first thing I do is, I have my water going, it's boiling. I put in a big pinch of salt. This is just a dry rigatoni. Water's gotta be at a rolling boil. We put in our pasta. You're looking for an al dente. I like to cook it a little under in here, and then finish it in my sauce. Okay, this is skim milk. [LAUGH] Mixed with a couple quarts of heavy cream. [LAUGH] [LAUGH] So cream's in the pan. Rosemary's in the pan. Now I have some of my leftover meat. And I just take it and I just start pulling it and putting it in there. Dark, light, extra breast. Right in. What we're looking for the pasta is that it has a little bit of crunch, a little al dente. Everybody's heard that term now. And then we're gonna add it to our sauce, and as the sauces continue to cook. It'll take the pasta a little bit further and then it'll be ready to serve. [BLANK_AUDIO] A little shake. Right in. This is coming back up to a simmer and when it comes back to a simmer, then it will be ready to serve. What we are looking for essentially is the sauce. To be like, sometimes you read a cookbook it'll say nappy consistency and all that means is if you take a spoon and you run a line across it, the sauce sticks. See how it's holding the line? I'm just going to take this out and drop it right in. All right. [BLANK_AUDIO]
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Michael Symon: Mac and Cheese with Roasted Chicken, Goat Cheese and Rosemary


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