Michael Symons Macaroni and Cheese
From davidwhittaker 17 years ago
- 30 minutes to make
- Serves 6
Deliciously creamy macaroni & cheese made with local, artisan goat cheese (chevre), fresh rosemary, and chicken. This recipe was shared by Michael Symon and still appears on the lunch menu at his fantastic restaurant Lola in Cleveland.
Ingredients
- 6 (6-ounce) boneless skinless chicken breasts shopping list
- 2 tablespoons Hungarian paprika shopping list
- 1 tablespoon kosher salt and freshly ground black pepper, to taste shopping list
- 2 tablespoons olive oil shopping list
- 1 quart heavy cream shopping list
- 2 tablespoons of fresh rosemary shopping list
- 2 pounds of cooked rigatoni or other favorite pasta shopping list
- 6 ounces Lake Erie Creamery goat cheese (or your local favorite) shopping list
How to make it
- Season chicken breasts with paprika salt and pepper and set aside
- Heat olive oil in large saute pan and place chicken in it browning on both sides
- Place in 400-degree oven for 8 to10 minutes
- Remove from oven and let cool then dice into large pieces
- Heat cream in large saucepan
- Add herbs, salt, and pepper and reduce by half
- Add the cooked pasta, cheese and cooked chicken and simmer for 2 minutes
- Remove from heat and serve.
Don't be conservative with the spices!
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Ready to go in the oven after being browned
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Lake Erie Creamery Goat Cheese. An amazing, local, artisinal cheese in Cleveland
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Chicken, rosemary, & cheese waiting to go in the cream
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Be patient, let the cream reduce or it will be too runny
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The finished product, YUM!
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The Rating
Reviewed by 3 people-
Oh yeah.
jenniferbyrdez
in kenner loved it
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Not only can I not wait to make this recipe...I can't wait to go to Cleveland and visit Lola! Helpful and well-taken photographs, too, David. Thanks!
misslizzi
in Philadelphia loved it
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This sounds absolutely divine. I can't wait to try it!
mohondro
in Palouse loved it
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