Creamy Stovetop Macaroni & Cheese

Recipe Courtesy of Sunny Anderson, 2009. Modified by Tim Haggard.

As written, this recipe is a side dish. To make an entree, finish with sauteed salad shrimp, boneless skinless chicken breast (seared, baked & diced) or chunks of browned ground beef.

2 tablespoons butter
1/2 small onion, grated with juices retained
1 clove garlic, minced
1/4 teaspoon white pepper
1/4 teaspoon paprika
Kosher salt and freshly ground black pepper
2 cups heavy cream, room temperature
1 cup chicken broth, room temperature
8 ounces Colby Jack cheese, shredded 1
4 ounces sharp Cheddar, shredded 1
1 pound baby shell pasta, cooked al dente 2
Chopped parsley, for garnish

In a large saucepan over medium heat, melt the butter.
Add the onions, including juices and cook until tender, about 2 minutes.
Add the garlic, white pepper, paprika, and salt and freshly ground black pepper, to taste.
Cook for a few minutes to let the flavors bloom, and then slowly stir in the heavy cream an chicken broth.
Bring to a simmer, stirring occasionally, and cook until slightly thickened, about 8 minutes.
Add the cheeses and stir until melted, then remove from heat.
Stir in the pasta and toss until thoroughly combined.
Season with salt and pepper, to taste.
Transfer to a serving bowl and serve warm garnished with parsley.

Yield: 8 servings
Prep Time: 10 min
Cook Time: 15 min
Difficulty: Easy

1 Total of 12 oz. Cheese. I typically use 4 oz. Colby, 4 oz. Blue or Gorgonzola & 4 oz. Gruyhre, but you can mix it up any way that suits you.
2 I use Rotini- the cheese sticks to it better. I recommend Dreamfields if you can get it. Great taste and low G.I.


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