Mommy "Mac & Cheese"

Right now I'm about eight months pregnant and I want all things comfort related. Especially sleep! But since sleep is an enigma, I've been looking for comfort in other places: comfy clothes, feel-good movies, and comfort food. One of my favorite comfort foods: mac and cheese.

When I was little, my idea of a good meal was some box mix macaroni and cheese and chicken nuggets. Now I wonder if the upcoming babe will think the same thing when he gets old enough for solid foods. What if he doesn't like the blue box? What if he doesn't like chicken nuggets?? Too many what-if's!

But how do you help a comfort food like mac and cheese translate to something that is just as enjoyable for an adult? Two words: goat cheese!

Goat cheese is like kryptonite. I just can't get enough. I remember my first experience with goat cheese. It was only a few years ago and I picked it up at a local farmers market in Blowing Rock, NC. The husband was working as a valet then just down the street from the farmers market so I stopped by to see him for a few minutes. I remember telling him about this great goat cheese I tried and ended up buying some of and in an effort to be nice and share, I pulled it out. We ended up eating it with our fingers it was so good. I don't think much made it home. But a food addiction was born. And I quickly learned that with all good foods, fresher is definitely better.

The idea to add goat cheese to homemade macaroni and cheese somehow never occurred to me. But once I heard about this, I had a serious WTF moment. How had I never thought of this? Why had it taken 30 years to figure out this combination? Fail. Just fail. So obviously I had to remedy this.

Mommy "Mac and Cheese"
- 1lb rigatoni
- 1qt. heavy cream
~ 2 tbsp. chopped rosemary
- 1 clove garlic, crushed
~ 10oz. goat cheese
~ 2 cups roasted chicken

Sorry for the lack of pictures that I normally put up with the ingredients for the recipe. I wasn't initially sure if I was going to chronicle this recipe because trying to roast the chicken before hand gave me a bit of a...pregnant moment. Yes, lets just call it a pregnant moment. But I did roast my own chicken (5lb chicken, cover with a little olive oil and salt and in the oven at 400 degrees for about 90 minutes or until internal temp is 165) with the help of my fantastic husband. He did the yucky parts for me.

Boil a large pot of salted water. Once boiling add the rigatoni and cook according to directions.

In a second pot, heat the heavy cream, garlic and rosemary over medium heat. Bring it to a simmer and let it reduce by half. 

This is why its a "mac and cheese" versus being mac and cheese. I became hungry and impatient and did not let the cream mixture reduce as much as you should. So when the finished product was put together, the sauce was more saucy then I wanted. Had I waited a bit more, I think it would have been just that tad bit thicker and more like what you imagine with macaroni and cheese. Either way, taste was not affected. 

Once the cream has reduced, add the goat cheese and chicken. I used a half and half mix of plain goat cheese and garlic and herb goat cheese. 

As you can see, the cream boiled over for a minute. Try not to let that happen.

Bring the cream mixture back up to a warm temp. The cheese and chicken cooled it off way more than I thought it would. Once its back up to temp, add the pasta. I ended up having to put the pasta back in the pot I cooked it in and pour the cheese mixture over the top of it rather than the opposite. Either way, mix it all together! 

Once its mixed, bring it back up to temp (again). And obviously, at this point, taste testing for quality control purposes is perfectly acceptable and encouraged!! 

As you can see it was a bit more on the saucy side. However, the final verdict: freaking delicious! I am so excited to eat the leftovers for lunch today and anytime you already can't wait to eat a food you've made, you know it has to be good. 

The reason I decided to call this Mommy Mac & Cheese was two fold: 1). I love thinking about the fact that way sooner than later I am going to be a mom and this absolutely fit into what I was wanting comfort food wise; 2). there is not a chance that I would be making this on a regular basis for the bebe. I have a feeling I will definitely be making this again, but it will be for when I am in the mood for my comfort food, and possibly with a glass of wine. Oh lord, I hadn't even thought of that combination until now and yes, I think a nice cold glass of Chardonnay would be perfect to enjoy. 

Sorry for being so scatterbrained with this recipe but I hope you enjoy it should you try it. It is most definitely worth it! Thanks for stopping by!