Stovetop Creamy Macaroni and Cheese

1 (16 ounces) pound cavatappi shells
1/4 cup butter
1/4 cup flour
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup milk
1 1/4 cups heavy cream
1 cup shredded sharp cheddar cheese
1 cup shredded Mozzarella cheese

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.
Let macaroni and cheese sit for five minutes to thicken.


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