Creamy Stovetop Mac and Cheese
Cavatappi tossed in a smooth sauce of milk, heavy cream, sharp cheddar, and mozzarella, made on the stove in about 35 minutes.
Equipment
- Large pot
- Medium pot
- Colander
- Whisk
Ingredients
Main Ingredients
- 12 oz cavatappi pasta
- ¼ cup unsalted butter
- ¼ cup all purpose flour
- 1 cup milk 2 percent
- 1 ¼ cup heavy whipping cream
- 1 cup sharp cheddar cheese shredded
- 1 cup mozzarella cheese shredded
- ½ tsp salt
- ½ tsp black pepper
Instructions
Cooking
- Cook the pasta. Boil in lightly salted water 9 to 10 minutes until al dente, then drain.
- Roux. Melt the butter in a medium pot, whisk in the flour, salt, and pepper, and cook 1 minute.
- Liquids. Whisk in the milk and cream gradually and cook 4 to 5 minutes until bubbling and slightly thick.
- Cheese. Lower the heat and stir in both cheeses until smooth.
- Toss. Add the pasta, stirring to coat, and loosen with 1 to 2 tbsp milk if needed.
- Rest. Let stand 5 minutes to thicken before serving.
Notes
Substitutions: Use elbow macaroni or shells, and swap Gouda or Monterey Jack for the mozzarella.
Tips: Keep the heat low when adding cheese and shred it from blocks.
Storage: Refrigerate for 3 to 4 days and reheat to 165 degrees F with a splash of milk. Do not freeze.