I had a craving for Mac and Cheese last week. Haven’t made it in ages and wanted a simple recipe for a quick dinner. This one was easy, quick and delicious.
You can use any pasta, and vary the cheeses as well depending on what you have on hand.
1 pound Organic Whole Wheat Pasta (or brown rice pasta for gluten free), any shape
2 cups grated cheese (I used ½ raw milk Parmesan and ½ raw milk Gruyere)
2 Tablespoons Pastured Butter, Softened
1 cup organic, preferably raw Heavy Cream
1/2 teaspoons Celtic or Sea Salt, More To Taste
Freshly Ground Black Pepper
Minced Fresh Organic Parsley
Heat cream in a small saucepan on the stove over low heat.
Cook pasta according to package directions in lightly salted water, leaning toward the al dente side. Do not overcook!
Drain pasta, then return to the cooking pot. Pour in cream, add butter, and add cheeses and salt and pepper. Stir gently to combine, adding hot pasta water as needed for consistency. Don’t overmix; if there are little clumps of cheese here and there, it’s fine! Taste and add more salt if needed. Mixing stage should happen very quickly.
Turn pasta into large serving bowl. Sprinkle with parsley and serve immediately. Enjoy!
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