Ingredients
- 2 tablespoons butter
- 1/2 small onion, grated with juices retained
- 1 clove garlic, minced
- 1/4 teaspoon white pepper
- 1/4 teaspoon paprika
- Kosher salt and freshly ground black pepper
- 2 cups heavy cream, room temperature
- 8 ounces
- Colby Jack cheese, shredded
- 4 ounces sharp Cheddar, shredded
- 1 pound baby shell pasta, cooked al dente
- Chopped parsley, for garnish
Directions
In a large saucepan over medium heat, melt the butter. Add the onions, including juices, and cook until tender, about 2 minutes. Add the garlic, white pepper, paprika, and salt and freshly ground black pepper, to taste. Cook for a few minutes to let the flavors bloom, and then slowly stir in the heavy cream. Bring to a simmer, stirring occasionally, and cook until slightly thickened, about 8 minutes. Add the cheeses and stir until melted, then remove from heat. Stir in the pasta and toss until thoroughly combined. Season with salt and pepper, to taste. Transfer to a serving bowl and serve warm garnished with parsley.
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By suzshe
Virginia
on December 10, 2012
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This was very good. Creamy and cheesy. It will be easy to play around with this recipe. I think it is probably important to grate your own cheese. Many per-shredded brands have additives to prevent bonding that could make this dish "grainy."
This is a keeper.
By kittieann_3777791
Oxford, Alabama
on October 04, 2012
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Pretty good! I used pre-shredded "fiesta" blend cheese, because that's what I had on hand. Added a little pepper-jack, and used regular elbow pasta. I popped the pan in a 350* oven for about 20 minutes and it came out great. I will definitely make it again, but will shred the cheese.
By adr1anne
on September 30, 2012
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Delicious. I wouldn't change a thing. So often mac-n-cheese is either bland or so suped up with other flavors that it doesn't remotely remind you of mac-n-cheese. Nice work Sunny.
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