cheesy, quick and hearty.  serve with a crisp, lemony salad

cheesy, quick and hearty. serve with a crisp, lemony salad

Who knew that mac and cheese was easy to make?  I thought, since it came in a box, that somehow Kraft was saving us from hours of tortuous labor.  Don’t be fooled, the boxed mac and cheese is not saving you that much time.  Plus, homemade is just flat out tastier.

Stovetop mac and cheese recipe:

2 cups of macaroni*

10 oz. cheddar cheese, grated

3 oz. fontina cheese, in small chunks

2 eggs

1/2 cup of cream

1 tbsp. butter

pinch of red pepper flakes

black pepper and salt to taste

Boil a big pot of water.  Salt the water and add the macaroni.  Cook until it is al dente.  Drain the pasta.  In the same pot, warm the cream slightly.  Turn off the heat and whisk the eggs into the cream (this prevents the eggs from scrambling).  Turn the heat back on to low, whisk in the butter.  Whisk in the cheeses slowly.  When the cheese melts completely, add the red pepper flakes, black pepper and salt.  Taste and adjust seasoning.

Add the drained pasta into the cheese sauce and stir.  Serve with some freshly chopped flat-leaf parsley on top.

*in the picture above I used quinoa elbow macaroni. It is higher in protein than wheat macaroni and is gluten free.