Macaroni & cheese is one of those comfort foods that I tend to reach for throughout the year. In the winter, I love how soothing it is to inhale a warm bowl of cheesy pasta, while in the summertime I typically pack it up for a picnic on a pretty day. This is also one of my favorite, go-to dishes since it is a quick, easy to make, and absolutely delicious. I haven’t eaten mac & cheese from a box since I was a child because, with just a little effort, you can get something far more decadent, indulgent, and rich. I’m planning on keeping this in rotation for the next few weeks since we can also use a bit more comfort during these unprecedented times.
Here’s how to make it:
1) Boil the pasta.
2) Once it’s been cooked, drain the water and add the cream to the pasta.
3) Leave it on a low flame on and mix in the cheese. You can add any kind of cheese you desire, but I prefer adding a four cheese Italian blend with cheeses such as asiago, mizithra, mozzarella, and parmesan.
4) Add a little butter to the pasta and let it melt through the entire pot of pasta.
5) Put it in a tray and bake it in the oven for a few minutes to create an extra crispy layer.*
*Optional – I have served it both baked and unbaked. The baked macaroni gives it the crisp top layer.
**Add butter, cream, and cheese as you wish. Sometimes I add a lot of cheese, or sometimes (like this last weekend) I add just a little cheese and let the flavor of the cream and butter take over instead.