Creamy Weeknight Macaroni and Cheese

Name: Creamy Weeknight Macaroni and Cheese
Total time: 25 min
Ingredients: 1 pound elbows, shells, cavatappi, farfalle, fusilli or other short, tube-shaped pasta; Kosher salt; 2 cups whole milk; 8 ounces cream cheese, cut into 1-inch pieces; 12 ounces sharp or white Cheddar, grated; 3 tablespoons unsalted butter; Freshly ground pepper

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Total: 25 minutes

Servings: 4

Cost: $6.38 /serving

Author : Alison Roman

cheddar pasta vegetarian

Ingredients

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1 pound elbows, shells, cavatappi, farfalle, fusilli or other short, tube-shaped pastaKosher salt2 cups whole milk8 ounces cream cheese, cut into 1-inch pieces12 ounces sharp or white Cheddar, grated3 tablespoons unsalted butterFreshly ground pepper

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Instructions

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Step 1

Cook pasta in a large pot of salted water until just barely al dente; drain.

Step 2

Meanwhile, bring milk up to a simmer in a large pot. (The pot should be large enough to hold all the pasta when cooked.) Reduce heat to low, add cream cheese, and whisk until it’s completely blended and no lumps remain. Add Cheddar cheese and butter, whisking until everything is completely melted. Season with salt and a generous amount of pepper.

Step 3

Add cooked pasta and stir to coat. Continue to cook over medium-low heat until the sauce has thickened and is coating each piece of pasta nicely, 2 to 3 minutes; sauce will continue to thicken as it cools. Season again with more salt and pepper before serving.