Description
A comforting and creamy mac and cheese recipe that’s perfect for busy weeknights.
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 (any kind)
- 1¼ cups heavy whipping cream
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded Mozzarella cheese
Instructions
- Cook the cavatappi shells in boiling water until al dente, according to the package directions. Drain and set aside.
- Melt the unsalted butter in a medium pot over medium heat.
- Whisk in the flour, salt, and pepper to form a roux.
- Slowly add the milk and heavy cream, whisking until combined. Allow to heat until it bubbles and thickens slightly.
- Reduce the heat to low and add in the shredded cheddar and Mozzarella cheeses. Stir continuously until melted and smooth.
- Toss the cooked pasta into the cheese mixture until fully coated. Add more milk if too thick.
- Let the macaroni and cheese sit for about 5 minutes to thicken further before serving.
Notes
This mac and cheese can be prepared ahead of time. Store leftovers in an airtight container in the fridge 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: 550
- Sugar: 5g
- Sodium: 650mg
- Fat: 36g
- Saturated Fat: 22g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 100mg