8ouncesuncooked pastaelbow macaroni, mini shells, pipe regate are all great options
2cupsgrated cheddar cheeseI used mild
2ouncescream cheesecut into 6 large cubes and softened to room temperature
1/2teaspoonkosher saltor to taste
1/4teaspoon freshly ground black pepperor to taste
Instructions
Place the milk and water in a large sauce pan and bring to a boil over high heat.
Once boiling, reduce the heat to medium and stir in the pasta and salt.
Cook, stirring occasionally, until the pasta is tender and the liquid has thickened and most of it has been absorbed, about 10 minutes. When the pasta is almost done, it will begin to release its starches and stick together more, so it will require more frequent stirring during the last few minutes.
Remove from heat and stir in the grated cheese, cream cheese and pepper until smooth. Adjust the seasoning as desired. Enjoy!
Notes
Pro tip: I recommend grating your own cheese from a block because of its meltability. Pre-grated cheese contains preservatives to keep it from clumping together, which affects the way it melts together.
Substitute some or all of the cheddar cheese with your favorite!
Use whole wheat pasta to make this recipe whole grain.
Lighten up this mac and cheese by using low fat milk and/or cheese.