Mountain High Mac and Cheese combines Goat Cheese, Muenster Cheese and Smoked Chicken for a very special extra creamy version of everyone’s favorite comfort food.
This is a recipe from the St. Regis Hotel and Resort in Aspen. Absolutely delish, so smooth and so incredibly creamy. And with the addition of chicken, a complete meal. Once you see how it’s made, you’ll understand why this version is such a treat.
Did She Say Smoked Chicken?
Unless you want to, there’s no reason to fire up that smoker. The highlight of this simple macaroni and cheese recipe is the addition of smoked chicken which has been purchased from the deli and cubed. Choose a good quality smoked chicken and ask them not to slice it. You’ll need a pound for this recipe. Just slice and cube it into small bite size pieces.
Cream, Creamy and Creamier
This recipe is cooked stove top, no baking required. Start by combining chicken broth and cream for the base mixture. Simmer this for about 45 minutes until reduced by about half. After that the rest is elementary.
Choose your products for the right reasons
When the cream mixture is nearly done, start your pot of boiling water and cook elbow macaroni according to package directions. I choose American Beauty elbow macaroni because they use American wheat to make their pasta products. Important for our family wheat farm in Kansas.
Let’s Wrap It Up and Get It On the Table
The only thing left to do is make a roux with flour and butter. Add the roux to the cream and chicken stock, along with the Goat Cheese and Muenster Cheese to turn the mixture into a cheese sauce. You’re on your way to one of the best macaroni and cheese recipe you’ll ever devour.
Use a quality goat cheese. It’s always fun to use local products so I used Avalanche Goat Cheese which is made in Basalt, (near Aspen). They use milk from goats that are raised and grazed on their farm and dairy in Paonia, a center of Colorado’s farm to table movement.
Done! No baking required. This stove top macaroni and cheese is perfectly delicious all by it’s self, you could add a salad. Make this one over the Holiday Season with a Classic Caesar Salad. Sounds like a wonderful little dinner, doesn’t it?
And if you’re feeding a crowd, double or even triple that recipe so you’ll have plenty of leftovers. You’ll want them in your life!
This recipe appears in a cookbook full of favorite Colorado Recipes, Tasting Colorado. It’s full of recipes from highly respected Colorado restaurants and resorts. I highly recommend this one for yourself or for that favorite cook in your life. I’ve included an affiliate link for your convenience.
Mountain High Mac and Cheese combines goat cheese, Muenster and Smoked Chicken for a very special version of everyone's favorite comfort food.
- 1 quart heavy cream
- 28 ounces chicken stock
- 1 pound smoked chicken from the deli
- 8 ounces Elbow macaroni
- 4 ounces Avalanche goat cheese or other high quality brand
- 3 ounces Muenster Cheese
- 6 tablespoons flour
- 4 tablespoons butter
- 1/4 cup fresh parsley chopped
- salt and pepper
Combine the heavy cream and chicken stock in a medium stockpot over medium heat. Simmer until reduced by half, about 45 minutes.
While the mixture is reducing cube or shred the smoked chicken and set aside. Cook the macaroni in salted boiling water until al dente (an extra-firm bite). Drain and set aside.
Whisk the goat cheese and muenster cheese into the reduced cream mixture. Heat the flour and butter together in a large stockpot over medium high heat. Stirring constantly as the butter melts. Then whisk in the cream mixture a little at a time to form a cheese sauce. You may not need all of the sauce to add to the macaroni. It all depends on how much the sauce reduced. My sauce didn't reduct by half so I didn't want it too soupy.
Add the cooked macaroni and the chicken to the cheese sauce. Stir until well combined. Stir in the parsley and season with salt and pepper to taste.
The original recipe from the Regis Hotel and Spa didn't call for Muenster Cheese. This was my decision. I added the Muenster cheese without reducing the amount of goat cheese.
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