Creamy Mac and Cheese Recipe
This Creamy Mac and Cheese takes just minutes to prepare on the stovetop, contains two types of cheese, and is creamy, hearty, and delicious!
A recipe from
Maria Arnold
Ingredients
Yields 6 servings
- 1 pound cavatappi shells
- ¼ cup unsalted butter
- ¼ cup all-purpose flour ((see note below))
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1¼ cups heavy whipping cream
- 1 cup milk, any kind ((I used 2%))
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded Mozzarella cheese
Method
5 steps
- 1
In a large pot, cook noodles according to package directions until al dente. Drain and set aside.
- 2
In a medium pot, melt butter. Then whisk in flour (see note below), salt, and pepper, to form a roux. This is a basic mac and cheese recipe, which is not meant to be spicy or zesty. If you feel the mac and cheese needs more oomph, add in some garlic powder, paprika, or onion powder
- 3
Slowly add heavy cream and milk, whisking until combined. Heat mixture until it bubbles over medium heat and thickens slightly.
- 4
Reduce heat to low and add in cheeses. Stir until melted and smooth. Add pasta to cheese mixture and toss to combine. If mixture is too thick, add 1-2 tablespoons more milk and go from there.
- 5
Let macaroni and cheese sit for 5 minutes to thicken. Serve immediately.
From the family
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