When I found out Chef Symon was writing a cookbook, one of the recipes I was sure he wouldn't include was this Macaroni and Cheese. It's so amazing, I figured he'd want to keep it at his restaurants alone to keep people coming back. Surprisingly, many of the dishes at Chef Symon's restaurants are in this book, which makes me love him even more. When we went to Lolita for my birthday a few years ago, Dan ordered the Keftedes, Kristine ordered the Pork Ragu with Gnocci, and JJ ordered the Goat Cheese Mac and Cheese. They were all amazing dishes, and they're all in this cookbook!
Now this dish isn't overly complicated, but it's quite decadent. As I scanned the short list of ingredients, I was a little uneasy after reading 1 quart of heavy cream. I'll do decadent mac and cheese, but come on! From past experience with using melted goat cheese as a sauce, I know it's thick, so I decided to use 2% milk with a little cornstarch slurry added for viscosity. I'm sure it tastes even better with heavy cream, but I just can't do it!
When I made this dish, it served it as a side with a Honey Baked Ham, so I omitted the roasted chicken, but I will definitely be making this dish again, with the pulled roasted chicken. The rosemary flavor is outstanding, and the overall dish is simple, and delicious.
Here is Joanne's dish, made with pulled pork and fiddleheads. Love her creativity!
Natashya's looks so decadent, true to the recipe.
4 comments:
I love that you made it lighter. I think sometimes those dishes can be too heavy with all the cream. Yours still looks really decadent and you can't go wrong with goat cheese!
I can't believe I made mine a week early, but then totally forgot to send you my picture! Oh well. It was really yummy!
I've never done goat cheese but it looks delicious!
Delicious, love the fun noodle shapes! Thanks so much for the yummy round-up!
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