When the winter weather gets beyond cold – like -22 with the wind chill! That’s just nuts! – comfort foods like macaroni and cheese are beyond perfect. Creamy cheese and pasta – can it get better? Not for me!
This stovetop mac-n-cheese, adapted from this recipe by Erica Lea on Buttered Side Up, is quick, simple and warm enough for these cold Buffalo nights that seem to be never ending…a lot like our snow this season – I feel like I’m in a perpetual snow globe: the minute the snow stops, someone shakes things up and it starts snowing again!
- 8 ounces pasta of choice (I used a multi-shaped pasta)
- 6 tablespoons butter or margarine (note: if you’ll be warming leftovers up in the microwave, you may want to cut this back a tablespoon or two – there was a lot left over after warm-up!)
- 6 ounces shredded cheddar cheese
- 3 tablespoons cream
Cook pasta according to package instructions and to your preferred softness. Drain the pasta and return it to the pan. Add butter to the pasta while hot and cover the pot to allow butter to melt a bit. Uncover, add cheese and cream, and stir. Put the lid back on and let it sit, stirring every couple of minutes (note: it will take about 6 to 8 minutes for the cheese to become “saucy”). Serve immediately, storing leftovers in the fridge. To reheat on the stovetop, add a little more cream to the pot. To reheat in the microwave, put the leftovers in a microwave safe plate or bowl and heat at 70% for 75 to 90 seconds.