It's probably pretty safe to say that you're a mac & cheese fan... who isn't? Better yet, who doesn't like extra-cheesy mac & cheese? Even better yet... who doesn't like only using one pan to do it?! This recipe is also easily made vegan (see below).
Here is what you need:
- 1 lb pasta (I used cavatappi)
- 1.5 pints (24 oz) heavy cream + 1 pint water, or 2.5 pints milk
- For a vegan option, use 2.5 pints (40 oz) of any non-dairy milk
- 12 oz cheese (I used original Velveeta this time, but next time I will try white cheddar!)
- For a vegan option, Daiya cheese substitutes are awesome!
- ~4 tbsp butter or margarine
- For a vegan option, Earth Balance spreads work wonderfully!
- salt, pepper, and other seasonings to taste (if desired)
Simple instructions:
- Combine pasta and liquid(s) (cream + water / milk / non-dairy milk) in a large non-stick pan.
- Heat on high until boiling, then reduce heat so that liquid still boils consistently without frothing over. Boil for about 10 minutes or until pasta is at desired tenderness, stirring often.
- Once pasta is at desired tenderness, turn off heat and add remaining ingredients.
- Stir constantly until combined well (don't worry if it takes a few minutes for the cheese to melt).
- Serve immediately.
That's it! Super easy, super cheesy, super delicious. Cooking the pasta in the milk is an awesome way to make sure the final product is perfectly creamy.
Also, upon zooming in to the picture above, I created an awesome phone wallpaper for true mac & cheese fanatics:
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