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Gouda and goat cheese mac and cheese skin#

Toss the pasta to combine it with the sauce, and bring it just back to the simmer. (You want the pasta to absorb the creamy cheese sauce as it finishes cooking.) Drain the pasta, and add it to the sauce. Add the pasta to the boiling water and boil about 1 minute less than the package directions.

Gouda and goat cheese mac and cheese skin#

Render fat until chicken skin is browned and crispy. Place in a small sauté pan over medium-high heat.

Cut the chicken skin into small pieces.

Continue cooking till the liquid coats the back of a spoon, possibly up to another 30 minutes, depending on how much milk to cream you've used.

Once the cream/milk is reduced, add the chicken (and the roasted garlic, if using) to the cream and bring the mixture back to a simmer.

Bring just barely to a boil, then reduce heat to low, till you bring the cream to a simmer. While the water is coming to a boil, put the cream/milk mixture, chopped rosemary, a large pinch of salt, and a few grinds of pepper in a large saucepan over high heat.

Preheat oven to 400º to roast garlic, and when preheated, roast garlic for approximately 1 hour.

Bring a large pot of salted water to a boil.