My stomach is about to explode from happy.

YOU GUYS. We just had the best mac & cheese ever. The recipe is courtesy of Michael Symon, he of Lola and Iron Chef (and a Greekie!). It's so easy, even I could figure it out.

Warning: This is not a low-fat, low calorie recipe. If you are expecting healthy, you are deluding yourself. But it is outstandingly delicious.

2 tablespoons chopped fresh rosemary - fresh is a must

2 pints heavy cream

8 oz goat cheese - the white, tangy kind you get in little logs

1 pound rigatoni

2 cups cooked and shredded chicken

1/2 tsp kosher salt, plus more for the pasta water

Salt the pasta water and set it to boil. Pour the cream and the rosemary and the 1/2 tsp salt into a saucepan and set it to simmer. Do not let it boil over. Reduce it by about half.

When the water is ready, add the pasta.

When the cream is reduced, add the goat cheese in chunks and the chicken. Allow to reheat and continue to reduce until the sauce covers the back of a spoon. Try to avoid drinking it all right then and there. The sauce will be heady and fragrant.

Combine the drained pasta and the sauce in a large bowl. Nom nom nom. Lick platter clean. Collapse in a happy heap.

Not my photo, but accurate.

Notes: The chicken isn't necessary at all, if you're eating vegetarian tonight. On the other hand, the sauce would be delicious over a simple chicken breast.