Description

This mac and cheese is a great recipe to make and can be made with any of your favorite cheeses. Serve is as a meal or as a side dish. It makes a lot, so if you aren't crazy about left over mac and cheese or aren't feeding a large group, cut the recipe in

Ingredients

• 1 lb. macaroni pasta
• salt
• 1 c. heavy cream
• 2 T. butter
• 1 clove garlic, peeled
• 1/2 c. grated Fontina cheese
• 1/2 c. grated white Cheddar cheese
• 1/2 c. grated Parmesan cheese
• 1/2 c. grated Romano cheese
• freshly ground black pepper
• minced fresh parsley, as needed

Steps

1. Cook pasta al dente according to package directions in lightly salted boiling water, Don't overcook.
2. Put heavy cream, butter and garlic clove into a Dutch oven; heat on the stovetop over low heat. When the cream is hot, add Fontina, Parmesan, Romano and Cheddar cheeses.
3. Drain pasta, reserving some of the cooking water; add to the Dutch oven; stir gently to combine, adding hot reserved water as needed for consistency. Don't over mix. If there are a few little clumps of cheese here and there, it's okay. Taste; add about 1/2 t. salt, if needed and some pepper. Add minced parsley; stir.