Print Recipe

Herbs for Flavor, Health and Natural Beauty - A Sneak Peak

This grown up version of the classic Mac & Cheese is loaded with the fresh flavors of rosemary, goat cheese, and rotisserie chicken.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Main Dish
Cuisine: American
Keyword: goat cheese, mac and cheese
Servings: 4
Author: Little Rusted Ladle


  • 1/2 cup Fresh rosemary leaves chopped, divided
  • 1/3 cup Extra virgin olive oil
  • 2 cups Chicken stock
  • 2 cups Water
  • 2 cups Heavy cream
  • 3 cups Large elbow macaroni
  • 3 cups Rotisserie chicken cooked
  • 4 ounces Goat cheese crumbled
  • 1/2 cup Panko bread crumbs
  • 2 tsp. Rosemary oil see above
  • Salt & pepper to taste


Rosemary Oil

  • Combine 1/4 cup of rosemary and olive oil in a blender and blend on high for 1 minute or until rosemary is finely ground. Strain oil into a bowl with a fine strainer. Set oil aside while you make the pasta.


  • Pour chicken stock, water and cream into a large dutch oven or saucepan. Bring to a boil over high heat. Reduce heat to medium, then add macaroni. Stir with a rubber spatula to prevent pasta from sticking. Cook for 8-10 minutes, stirring mixture occasionally until pasta is al dente and liquid has thickened.
  • Fold in chicken, goat cheese and remaining rosemary. Cook 2-3 minutes longer or until goat cheese has melted into sauce. Season to taste with salt and pepper. Turn off heat and let rest for 2-3 minutes.

Crumb Topping

  • In a small skillet over medium heat, toast panko crumbs with 2 tsp. of reserved rosemary oil for 2-3 minutes or until crumbs are golden brown, stirring often. Remove from heat and let cool while you dish up mac and cheese.

To Serve

  • Spoon macaroni mixture into shallow bowls or large mugs. Spoon 1-2 tsp. of reserved rosemary oil over macaroni.
  • Top with toasted rosemary crumbs. Serve.