Creamy Macaroni and Cheese
Ingredients
- 1 pound cavatappi shells
- ¼ cup unsalted butter
- ½ cup all-purpose flour
- ¾ teaspoon salt
- ½ teaspoon black pepper
- 1 cup milk any kind (I used 2%)
- 1¼ cups heavy whipping cream
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded Mozzarella cheese
Instructions
- In a large pot, cook noodles in boil water until al dente, per packaged directions. Drain and set aside.
- In a medium pot, melt butter. Then whisk in flour, salt, and pepper.
- Slowly add milk and heavy cream, whisking until combined. Heat mixture until it bubbles over medium heat.
- Reduce heat to low and add in cheeses. Stir until melted. Add pasta to cheese mixture and toss to combine. If mixture is too thick, add 1-2 tablespoons more milk and go from there.
- Let macaroni and cheese sit for 5 minutes to thicken.
Notes
To add more flavor to this mac 'n cheese, I like to add 2 teaspoons of garlic powder and a dash of paprika or ground nutmeg.
Looking for a more distinct cheesy taste? Use ¼ cup of shredded Parmesan or cheddar jack cheese, ¾ cup of shredded mozzarella, and 1 cup of shredded sharp cheddar.
Looking for a more distinct cheesy taste? Use ¼ cup of shredded Parmesan or cheddar jack cheese, ¾ cup of shredded mozzarella, and 1 cup of shredded sharp cheddar.