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creamy mac and cheese
sara rose : a flavor journal.
Basic cheesy cream sauce coats pasta shells of your choice to make a rich, decadent - and a tad spicy - creamy mac and cheese. Eat as a side or entree!
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Prep Time
10
minutes
mins
Cook Time
10
minutes
mins
Total Time
20
minutes
mins
Servings
2
Ingredients
1x
2x
3x
2
cups
cellentani pasta
or elbow macaroni
1/2
cup
evaporated milk
1
cup
grated muenster
1/2
cup
grated sharp cheddar
1/4
tsp.
cayenne
1/4
tsp.
garlic powder
1/4
tsp.
black pepper
pinch
of mustard powder
pinch
of nutmeg
pinch
of salt
2
Tbsp.
sour cream
2
Tbsp.
freshly grated parmesan cheese
for garnish (optional)
freshly cracked black pepper
for garnish (optional)
Instructions
In a large sauce pan, bring salted water to a boil. (Use about 1/2 Tbsp. of salt). Add your pasta of choice, and cook until al dente.
In a large saute pan over medium heat, add evaporated milk.
Once the milk is warmed through and starting to bubble, add the cheeses.
Stir in cheeses until completely melted.
Turn the heat to "melt", or very low.
Add all seasonings, and stir until combined.
Turn the heat off, and add sour cream. Combine well.
Add drained pasta into you cheesy sauce. Stir until all pasta is coated.
Top with parmesan cheese (optional) and more freshly cracked black pepper (optional).
Serve hot!
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