Description
A heartwarming and creamy mac and cheese recipe that offers comfort and nostalgia with every bite.
Ingredients
Scale
- 1 pound cavatappi shells
- ¼ cup unsalted butter
- ¼ cup all-purpose flour
- ¾ teaspoon salt
- ½ teaspoon black pepper
- 1 cup milk (2% preferred)
- 1¼ cups heavy whipping cream
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
Instructions
- Cook the cavatappi shells in a large pot of boiling water until al dente, per packaged directions. Drain and set aside.
- Melt the butter in a medium pot over medium heat. Whisk in the flour, salt, and pepper, forming a roux.
- Slowly add the milk and heavy cream to the roux, whisking until combined. Heat until it bubbles and thickens slightly.
- Reduce the heat to low and add in the cheeses. Stir until melted and smooth.
- Add the cooked pasta to the cheese mixture, tossing to combine. If too thick, add 1-2 tablespoons more milk.
- Let the macaroni and cheese sit for 5 minutes to thicken further.
Notes
Feel free to customize with add-ins like sautéed vegetables, bacon, or extra cheese on top. Leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 520
- Sugar: 4g
- Sodium: 750mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 100mg