Prep time: 10 minutes
Cook time: 20 minutes
Servings: 4 Servings
- 6oz. elbow macaroni
- 6 oz. shredded white cheddar
- 2oz. shredded Parmesan
- 2oz. cup shredded Jarlsberg
- 2 cups heavy whipping cream
- salt and pepper to taste
Boil macaroni in salted water until al dente. Meanwhile, shred and combine cheeses into a large bowl. Separate 1 1/2 cups (for topping).
Once pasta is cooked to al dente, pour into a strainer.
Bring heavy whipping cream to a boil, then lower heat to a simmer for a few minutes and throw in macaroni. Stir constantly until cheese is completely melted and sauce thickens. Add preferred seasoning to taste.
Transfer to broil safe cookware, top with remaining cheese and broil until top is golden brown, about 5 minutes. Let sit for five minutes.
*add in any extra ingredients (like Serrano and mushroom) when combining macaroni with heavy whipping cream.
*inspired by Rachel Ray recipe