Cooking with Ash: Mac & Cheese 🧀

Reading a whole novel before getting to the recipe is my least favorite thing so around here we just jump right into the recipe! 😉

Ingredients:

1. Cheese (make sure it's cheese blocks and NOT shredded cheese)- sharp cheddar, parmesan, colby & monterey jack, & mozzarella

2. Pasta shells

3. Heavy whipping cream

4. Milk

5. 3 cloves of garlic, minced

6. Seasonings: chicken bouillon, paprika, parsley flakes, salt, & pepper

Steps:

1. Cook the pasta shells in a pot of 4 cups of water & 1 tbsp chicken bouillon (chicken bouillon adds the perfect flavor)

2. Shred all four cheese blocks in a bowl

3. In a pan melt half a stick of butter on medium heat

4. Mince your 3 cloves of garlic & add them into the pan

5. In the same pan slowly add 2 cups of heavy whipping cream, 1 cup of milk, & half a cup of your pasta water

6. Right before it starts boiling, turn the burner on low heat & start slowly mixing in all your cheese (you'll want to add the cheese in slowly so it doesn't curdle & I suggest adding in the cheese a handful at a time). PS: save a cup of the cheese you shredded if you want to go an extra step and bake your mac & cheese at the end

7. Once all the cheese is melted, add in 1/2 tbsp of paprika & 2 tsp of salt & pepper & mix

8. Once your pasta shells are fully cooked, drain it & add them into the pan. Slowly mix the noodles with the cheese & turn off your burner

9. Top your mac & cheese with 1 tbsp of parsley flakes

10. Optional: if you want to go an extra step & bake your mac & cheese for a crispy golden top, add your mac & cheese to a baking pan & top your mac & cheese with the cup of shredded cheese you saved. Cover your mac & cheese with aluminum foil & bake for 20 minutes at 400°F. Finally uncover your mac & cheese & bake for another 20 minutes

11. Enjoy! 🩷

If you try my mac & cheese, please let me know what you think!