Extra Creamy Stovetop Mac and Cheese
Super creamy stove top macaroni and cheese made with curly cavatapi noodles
Servings: 6
Calories: 850kcal
Ingredients
- 1 tbsp coarse sea salt
- 16 ounces cavatapi noodles
- 2 cups heavy cream
- 12 ounces evaporated milk
- 1 tsp ground mustard
- 1/2 tsp cayenne pepper
- 1 tsp salt
- 4 ounces cream cheese
- 8 ounces extra sharp white cheddar cheese
Instructions
- Bring 4 quarts of water and 1 tbsp coarse sea salt to a boil
- Add the cavatapi noodles and boil 8-10 minutes or according to package directions
- Using a colander, drain the noodles and set aside
- To a very large pot add the heavy cream, evaporated milk, ground mustard, cayenne pepper, and salt
- Over medium high heat, bring the cream mixture to a boil, reduce the heat to medium, and simmer 15 minutes to reduce the amount of liquid by 1/3rd and enhance it's thickening power
- While the cream mixture is simmering, cut the cream cheese into small cubes and grate the cheddar cheese
- After the cream mixture has simmered 15 minutes, add the cheese and stir until it is melted and the sauce is thoroughly combined
- Stir in the cavatapi noodles
Notes
- Heavy cream expands by a large amount when simmering, or reducing. Use a pan much larger than you think you will need or it will quickly boil over.
- Initially, it may appear that there is too much cheese sauce, however, as it cools the sauce will thicken and the sauce to pasta ratio will become perfect.
- For baked macaroni and cheese, mix together 1/4 cup grated parmesan cheese, 1/4 cup panko bread crumbs, and 1/4 tsp garlic powder. Add the macaroni and cheese to an oven safe baking dish, top with the bread crumb mixture and bake at 400 degrees for 15 minutes.
- To reheat stovetop macaroni and cheese, add a splash of milk, half and half, or heavy cream and warm in a pan or in the microwave. For baked macaroni and cheese, do not add extra liquid because the topping will become soggy. Microwave until warm or reheat in the oven at 350 degrees.