Stovetop Macaroni and Cheese
Servings
Ingredients
- 12 ounces bite-sized pasta I like Cavatappi, but elbows will work
- 6 ounces medium or sharp cheddar freshly grated*
- 2 ounces fontina cheese freshly grated*
- 1 ounce Parmesan cheese freshly grated (optional; see note)
- 1/2 teaspoon grated onion
- salt and pepper to taste
- Up to 1 cup reserved pasta water
- 4 ounces cream cheese
- 2 tablespoons butter
Instructions
- Bring a large pot of salted water to a boil. When it's boiling, add the pasta and cook al dente. When it's almost done cooking, carefully ladle 1 cup of the pasta water into a heat-safe bowl, mug, or measuring cup and set aside.
- Drain the cooked pasta, return pan to stove, and turn heat to low. Place the butter in the pan and melt. Add the onion and cook for 30 seconds to 1 minute. Add the pasta and stir to coat the pasta with the butter. Add the cheeses (including the cream cheese) and stir until the cheese is melted. Add the pasta water, a little at a time, until a desired consistency is reached (you may not use all the pasta water). Season with salt and pepper and serve immediately (with additional shredded cheese on top if desired.) Serve as a main dish with a big green salad on the side or as a side dish (alongside rotisserie chicken makes a quick weeknight meal!)
Notes
*It is important to use freshly grated cheese; pre-grated cheese is coated in a powder to prevent the shreds from sticking to each other and does not always melt very well.
**Parmesan is optional; it adds some dimension to the flavor of the mac & cheese, but it is a little strong and may impact the overall texture of the finished dish.
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