Comfort food times ten with this creamy version of Roasted Chicken Mac & Cheese.

Yields: 6 – 8 Servings

Ingredients

• 1 lb. dried rigatoni pasta – or whatever pasta makes your skirt fly

• 1 qt. heavy cream

• 1/2 tsp salt

• 2 Tbs. chopped fresh rosemary

• 1 clove fresh garlic, crushed

• 8 oz. fresh goat cheese

• 4 oz. Cream Cheese

• 2 c. shredded roasted chicken

• 6 slices of bacon, cooked and crumbled

• salt and pepper to taste

Directions

• Place a large pot of salted water over high heat and bring to a rapid boil.

• While the water is coming to a boil, pour the cream into a large sauce pan over medium heat.

• Add the rosemary, 1/2 tsp salt and garlic to the cream and bring just to a simmer, then lower the heat to medium and simmer to reduce the mixture by half-take care not to let it boil over.

• Stir in the goat cheese, cream cheese and chicken and bring back to a simmer. Continue cooking until the cream coats the back of a spoon approximately 15 – 30 minutes.

• Taste sauce and add salt/pepper if needed.

• Add rigatoni to the water and cook according to the directions on the package, 10-12 minutes.

• Save 1 cup of the pasta water before draining to use for thinning the sauce if needed.

• Thoroughly drain the pasta. Add the pasta to the sauce. Coat the pasta in the sauce and simmer over low heat for a few minutes.

• Add crumbled bacon.

• Serve hot.