We were given a copy of Michael Symon’s Live to Cook, the first cookbook by the Cleveland restaurateur and Iron Chef America personality of the same name. We keep talking about going to Symon’s two restaurants in Cleveland, but the closest we’ve gotten is tonight’s macaroni and cheese.
Yeah, yeah, I know this isn’t the most mouthwatering of photos, but do you see those bubbles? That’s goat cheese and heavy cream, and a lot of both, and it’s bubbling up through freshly ground pepper. And it’s delicious.
I’m not generally big on fancied up macaroni and cheese, to be totally honest. I don’t like bread crumbs on top, and I don’t really care if it’s baked. I don’t need four kinds of cheese, or a whole lot of accouterments to make me happy – just melted gooey goodness, with maybe some ham or peas added at the last minute. Y’know, like this:
But I digress.
Dinner was deceptively simple. Not quite as simple as the shells and cheese above, but much more simple than you’d expect from a fancy chef’s cookbook. The sauce is goat cheese, rosemary, and heavy cream warmed together and reduced, with shredded chicken and your noodles stirred in towards the end.
That’s it. No funny business. No superfluous salt and pepper or seasoning, which struck me as a bit odd. No pepper at all? Really? No pepper. OK, so I added pepper. And if I made this again, I would add more pepper. I would also cut back on the sauce, and add in some vegetables, like the asparagus we served with the macaroni and cheese.
So maybe I do like my macaroni and cheese fancied up after all.