An Iron Chef's Macaroni and Cheese

Oh Michael Symon, how you have captured the hearts of Clevelanders and now the world (or at least the entire Food Network viewership). On a recent trip to Lolita in Tremont, Chase and I had once again a great experience at a @chefsymon restaurant. Lolita is welcoming, with warm colors, natural textures and a comfortable atmosphere, which we fully enjoyed. With an open bar/kitchen where you can watch some of your food being made, Lolita is a great place to meet friends for happy hour or take your one and only for a much needed date night. From delicious small plates, such as crispy chicken livers (don't be afraid, the best appetizer I've had in a long time, I promise!) to cured meats, Lolita has many options for all different tastes.

The Cleveland Iron Chef's Macaroni and Cheese

In my life I would have to say that no matter the person I've come across, everyone has loved macaroni and cheese. I'll have to admit that I have never been a fan of the typical boxed mac n'cheese. I've often found myself adding a can of stewed tomatoes and chopped up bacon (my mom's secret recipe), anything to hide that powdered cheddar cheese...iiccckk! So if you haven't already tried to make your own macaroni and cheese, here is my endorsement. You can do it! Make it rich, creamy and worth every penny!

At many Michael Symon restaurants you can indulge in the creamiest of mac n'cheeses. Made with local goat cheese and savory chicken, this is not your typical macaroni and cheese (thank god!).  This is a published recipe so I'll have to admit it was easier for me to recreate this meal. Here is the recipe:

6 (6-ounce) boneless skinless chicken breasts

2 tablespoons Hungarian paprika

1 tablespoon kosher salt and freshly ground black pepper, to taste

2 tablespoons olive oil

1 quart heavy cream

2 tablespoons of fresh rosemary

2 pounds of cooked rigatoni or other favorite pasta

6 ounces Lake Erie Creamery goat cheese (or your local favorite)

1. Season chicken breasts with paprika salt and pepper and set aside
2. Heat olive oil in large saute pan and place chicken in it browning on both sides
3. Place in 400-degree oven for 8 to10 minutes
4. Remove from oven and let cool then dice into large pieces
5. Heat cream in large saucepan, add herbs, salt, and pepper and reduce by half
6. Add the cooked pasta, cheese and cooked chicken and simmer for 2 minutes
7. Remove from heat and serve.

The Macaroni and Cheese I made from the above recipe

So step out of the traditional mac n'cheese box and try this exceptional recipe. I promise you will enjoy (even my mother who doesn't like goat cheese did).