Three Ingredient Mac and Cheese

Tags: dinner - pasta - vegetarian - side - GF - GF Vegetarian - GF dinner -
GF pasta - GF side
Active Time: 20 minutes
Passive Time: 20 minutes
Serves: 4

Super easy mac and cheese that comes together quickly

Food 52

• Elbow pasta: 8 oz
  
  
• Heavy cream: 2/3 cup
  
  
• Cheddar: 6 oz, grated (preferably a younger, not super-aged cheddar)
• Salt: to taste
• Pepper: to taste

• The original calls for garlic powder - I didn't really like it very much. If you want to jazz up the seasonings, try a bit of cayenne pepper and nutmeg in addition to the salt and pepper.
• I've used pre-shredded cheddar without an issue
• Use GF pasta to make it GF

1. Bring a pot of water to boil and salt it generously with kosher salt. Add pasta and cook until al dente, starting to check the noodles after 4 minutes; they'll continue to cook in the cheese sauce, so be careful here. Drain and set aside
2. Set the empty pot back on the stove over medium heat and add the cream. Bring to a boil and cook for 2 - 3 minutes, until it starts to look slightly thick (use a wooden spoon to control the excessive foam that happens when cream starts to boil)
3. Lower the heat and add the cheese, salt, and pepper (as well as other spices). Stir/whisk until cheese incorporates. Taste and adjust spices as needed
4. Add pasta into the cheese sauce, taste, and adjust spices again. Serve immediately