Description

Serve this wonderfully creamy and delicious mac and cheese either as a main dish or as a side to your loved ones. To get the creamiest mac and cheese possible, you need to do two things, cook the pasta in milk and not water and grate/shred the Monterey Ja

Ingredients

• 4 c. whole milk
• 12 oz. elbow macaroni
• 8 oz. Monterey Jack cheese, freshly shredded
• 3 oz. part-skim Mozzarella, freshly shredded
• 2 oz. cream cheese, cut into small pieces
• 3/4 c. sour cream
• 2 T. unsalted butter, cut into small pieces
• large pinch cayenne pepper
• 1 1/2 t. Kosher salt
• 1/4 c. freshly chopped dill
• 1/4 c. freshly chopped chives

Steps

1. Pour the milk with the raw macaroni in a medium saucepan; bring milk to a boil over medium heat; stir frequently to keep the macaroni from clumping. Continue to boil, stirring frequently, until pasta is tender and milk has thickened to the consistency of heavy cream, about 4 - 5 minutes.
2. Remove saucepan from the heat; add Monterey Jack cheese, Mozzarella, cream cheese, sour cream, butter, cayenne and 1 1/2 t. salt; stir until smooth, thick and creamy. Fold in the dill and chives. The dish will thicken while it cools. If you want it thinner, add a little hot water, if desired.
3. Serve hot.