• 1serving
  • 429calories

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB2, B3, B9, B12, D
MineralsNatrium, Chromium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 pound(s) rotini or cavatappi

  2. 2 cup(s) whole milk

  3. 8 ounce(s) cream cheese

  4. 3 tablespoon(s) unsalted butter

  5. 1 teaspoon(s) fresh-ground pepper

  6. 1/2 teaspoon(s) salt

  7. 1 1/2 cup(s) grated sharp Cheddar

  8. 1 1/2 cup(s) (about 6 ounces) shredded smoked Gouda

Instructions Jump to Ingredients ↑

  1. Cook the pasta and make the sauce: Preheat oven to 350 degrees F. Cook the pasta following package directions. Strain the pasta, rinse with cold water to cool and prevent clumping, drain well, and transfer to a large bowl. Set aside. Combine the milk, cream cheese, butter, pepper, and salt in a medium saucepan. Cook over medium heat, stirring occasionally, until the butter and cream cheese have melted -- about 10 minutes.

  2. Assemble the macaroni and cheese: Toss the Cheddar and Gouda with the reserved pasta. Add the hot milk mixture and stir until well combined. Transfer pasta to a 3-quart baking dish and bake until the macaroni is set and the top is golden brown -- about 30 minutes. Divide macaroni and cheese among 8 plates and serve hot.


Send feedback