Do you need a quick and easy mac and cheese dish that dosen’t come out of a box? Try Sunny Anderson’s homemade stovetop recipe for this classic comfort dish!
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
Colby Jack cheese, shredded
4 ounces sharp Cheddar, shredded
1 pound baby shell pasta, cooked al dente
Chopped parsley, for garnish
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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