Creamy Mac and Cheese Recipe

• porcje: 6 servings
• czas aktywny: 20 minutes
• całkowity czas: 35 minutes

Składniki

1 pound cavatappi shells

4 tbsp unsalted butter

4 tbsp all-purpose flour (SEE NOTE BELOW)

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

Wskazówki

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 (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*

Slowly add milk and heavy cream, whisking until combined. Heat mixture until it bubbles over medium heat and thickens slightly.

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.

Let macaroni and cheese sit for 5 minutes to thicken.

Wartości Odżywcze

• Kalorie: 467.59 kcal
• Tłuszcz Całkowity: 30.71 g
• Tłuszcz Nasycony: 18.79 g
• Cholesterol: 101.68 mg
• Sód: 349.71 mg
• Węglowodany Całkowite: 36.03 g
• Błonnik Pokarmowy: 1.39 g
• Cukry Całkowite: 3.28 g
• Białko: 12.22 g