A quick glance at the recipe index and you will find it filled with almost as many names as recipes. Laura's Bean Dip, Pasta alla Norma, and Teddy's Chocolate Pudding. You will find: Elizabeth is our scone queen, Jim has the best hand at pastry, Vicki taught us how to use seaweed, the fattoush is from Catherine Boorady's family, and the Soubise is from Julia Child.
There is a traditional mac and cheese and this one.
Rosemary Goat Cheese and Chicken Macaroni and CheeseOne lb. pasta - shape of your choice
One quart half and half
Two Tbs. fresh rosemary, chopped
Two cups roast chicken, leftover from another meal works great here.
Eight ounces goat cheese
Salt and pepperPut cream in a pot with rosemary and a pinch of salt and simmer until reduced by half. Add chicken and simmer another 30 minutes until sauce coats the back of a spoon. Cook pasta according to package directions and add to sauce along with the goat cheese. Toss and serve.