Roasted Chicken Mac 'n' Cheese


8 ounces macaroni
1 cup heavy cream
1 tablespoon chopped rosemary
1 tablespoon chopped garlic
½ teaspoon red pepper flakes
1 whole roasted chicken, skin discarded and meat pulled from bones
2 cups grated Gouda cheese
Kosher salt and freshly grated black pepper


Bring a pot of salted water to a boil. Cook macaroni according to package instructions. 

In a large skillet over medium heat, whisk together cream, rosemary, garlic and red pepper flakes, and
simmer until cream has thickened. Add pulled chicken and cooked macaroni and toss until pasta is
completely coated with cream. Add cheese and stir to combine. Cook until cheese is melted and creamy
and has completely coated chicken and pasta. Season to taste with salt and pepper and serve

Heather Sinyard