Comfort food. It does the body bad, but that’s the point. This particular recipe uses cream cheese as a thickener instead of the traditional flour/butter roux combo. In a mac and cheese recipe why wouldn’t you use cheese to thicken your sauce?
3 cups cooked pasta – I used penne
2 cup heavy cream
8 oz cream Cheese
6 oz sharp cheddar cheese
1 TBL roasted garlic puree
1/2 tsp nutmeg
1 tsp fresh sage – chopped
1/2 cup shredded sharp cheddar – for garnish
1. Heat cream in heavy bottom pan over medium heat. The pot should be large enough to hold the finished sauce and the cooked pasta. Add the cream cheese and whisk until smooth.
2. Whisk in cheddar, garlic puree, nutmeg, sage, salt and pepper.
3. Let the sauce simmer over medium-ow heat for a few minutes until it’s smooth and have a velvety consistency. If the sauce too thin for your liking keep simmering, if it’s too thick for your liking add more cream.
4. Add the pasta to the sauce, assuming the pot is beg enough. Add shredded cheddar over the top and serve.
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