Rich and Creamy Macaroni and Cheese
Recipe from Midwest Living

Whipping cream and rosemary make the creamy white sauce for this pasta dish. Cream cheese and Parmesan cheese replace the typical cheddar.



by 3  people


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Ingredients
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    2   cups 
    whipping cream
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    1   teaspoon 
    snipped fresh rosemary
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    1   teaspoon 
    kosher salt
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    1/4  teaspoon 
    freshly ground black pepper
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    8   ounces 
    dried radiatore or rigatoni pasta
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    1  3  ounce package 
    cream cheese, cut up and softened
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    Freshly grated Parmesan cheese

Directions
1.
In a large saucepan combine whipping cream, rosemary, the 1 teaspoon kosher salt, and the 1/4 teaspoon black pepper. Bring to boiling; reduce heat. Boil gently, uncovered, for 25 to 30 minutes or until mixture is reduced to 1-1/3 cups, stirring occasionally.
2.
Meanwhile, cook pasta according to package directions. Drain and keep warm.
3.
Stir cooked pasta, and cheese, into cream mixture. Cook and stir 2 minutes until heated through. Serve immediately. Sprinkle with freshly grated Parmesan, if you like. Makes 4 servings.
Tip
  • If desired, make star cutouts from slices of cheddar cheese. Serve atop the Macaroni and cheese.
Nutrition information
Per Serving: cal. (kcal) 544, Fat, total (g) 36, chol. (mg) 149, carb. (g) 32, fiber (g) 1, pro. (g) 22, sodium (mg) 518, Percent Daily Values are based on a 2,000 calorie diet
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