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.
Course: Main Dish
Keyword: goat cheese, mac and cheese
Author: Little Rusted Ladle
1/2cupFresh rosemary leaveschopped, divided
1/3cupExtra virgin olive oil
3cupsLarge elbow macaroni
1/2cupPanko bread crumbs
2tsp.Rosemary oilsee above
Salt & pepperto taste
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.
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.
Spoon macaroni mixture into shallow bowls or large mugs. Spoon 1-2 tsp. of reserved rosemary oil over macaroni.