Homemade Stovetop Macaroni and Cheese
Ingredients
The pasta
-
12
ounces
bite-sized pasta (Cavatappi or elbows)
The cheese
-
6
ounces
medium or sharp cheddar (freshly grated)
-
2
ounces
fontina cheese (freshly grated)
-
1
ounce
Parmesan cheese (freshly grated, optional)
-
4
ounces
cream cheese
The sauce
-
2
tablespoons
butter
-
½
teaspoon
grated onion
-
up to 1
cup
reserved pasta water
-
to taste
salt and pepper
Instructions
- Boil salted water in a large pot and cook the pasta al dente.
- Reserve 1 cup of pasta water before draining the pasta.
- Melt butter in the same pot over low heat and sauté the grated onion for 30 seconds to 1 minute.
- Add the drained pasta to the pot and stir to coat with butter.
- Incorporate the cream cheese and stir until it begins to melt.
- Add the cheddar, fontina, and optional Parmesan cheese, stirring until melted.
- Gradually add the reserved pasta water until the desired consistency is reached.
- Season with salt and pepper, then serve immediately.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
15g
Total carbohydrates
20g
Total protein
12g
Sodium
400mg
Cholesterol
40mg
You might also like