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- Ingredients
- Recipe
- Elbow macarroni7 ounce (oz)
- Butter1/2 cup
- Shredded cheddar cheese2 cup
- Grated parmesan cheese2 cup
- Heavy cream3 cup
- Salt to taste
- Black pepper to taste
- Garlic powder1 teaspoon
- Whole milk2 cup
- Paprika to taste
- Bring a pot of salted water to a boil and cook the pasta just a minute short of the instructions of the packet (al dente). Drain.
- In another pan, melt the butter in lpw heat.
- Add cheeses, heavy cream and milk. Whisk until combined.
- Add garlic powder, a pinch of black pepper (grinded) and a pinch of paprika.
- Taste before adding salt, since the cheeses are very salty.
- Combine drained pasta with cheese sauce.
- For extra awesomeness, sprinkle grated Parmesan on top and bake 5 minutes.
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