300x600
- 1 pound cavatappi shells
- ¼ cup unsalted butter
- ¼ cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup milk any kind (I used 2%)
- 1¼ cups heavy whipping cream
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded Mozzarella cheese
Instructions
- In a large pot, cook noodles in boil water until al dente, per packaged directions. Drain and set aside.
- In a medium pot, melt butter. Then whisk in flour, salt, and pepper.
- Slowly add milk and heavy cream, whisking until combined. Heat mixture until it bubbles over medium heat.
- Reduce heat to low and add in cheeses. Stir until melted. Add pasta to cheese mixture and toss to combine. Let macaroni and cheese sit for five minutes to thicken.
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