Quickie Mac N Cheese

🧀 QUICKIE MAC & CHEESE 🧀

This quick and easy (no roux required) and delicious mac & cheese deserves an award so thank you @themodernproper . Originally it’s a 4-ingredient recipe but I couldn’t resist a little butter and mustard powder (trust me, lovely and subtle flavor enhancer). I also upped the cheese ratios a bit because 🧀.

Please note this recipe REQUIRES hand grated cheese. Do not use pre shredded. It won’t melt into the sauce. I also love this recipe because it doesn’t require a roux (flour mixture that thickens … a roux isn’t hard … the lack of it just makes this recipe feel even easier).

Ingredients:
🧀 1 pound pasta
🧀 2 1/4 cups white cheddar (grated)
🧀 1 1/4 cup parmesan (grated)
🧀 1 cup heavy cream
🧀 2 Tbl butter
🧀 1/4 tsp mustard powder
🧀 1/4 tsp salt
🧀 cracked black pepper
Optional: steamed cauliflower (quick hack — 2 minutes before the pasta is done cooking, toss in the cauli for a two-for-one with the boiling water).

Directions:
Bring a large pot of salted water to a boil. Cook pasta al dente.

Meanwhile, heat the heavy cream in a saucepan on low heat until it very softly bubbles. Melt in the butter and stir, keeping on very low heat. Stir in mustard powder and salt. Maintain low heat (we don’t want the cream to spoil or burn and get a filmy layer). Add in grated cheeses and stir until melted and sauce texture is silky.

Mix in cooked pasta until well combined. Toss in steamed cauliflower florets if using. Plate and serve with cracked black pepper.

Enjoy!