The Big Cheese Mac & Cheese
From Jessica Slomberg @NYCFoodComa
Main Course, Side Dish
extra-sharp aged cheddar from The Big Cheese
(or any fun pasta shape!)
Bring a large pot of water to a boil. Once water is boiling, add plenty of salt and 1 pound radiatori pasta. Cook until pasta is al dente (5-10 minutes depending on the type of pasta).
While pasta is boiling, add 1/2 cup half and half to a separate large pot or saucepan and reduce about 15 minutes over low heat.
Once the cream is reduced, whisk in 16 ounces cream cheese cubes until smooth, then add 2 cups of The Big Cheese. Continue whisking until smooth.
When pasta is cooked, strain and transfer to the pot containing creamy cheese mixture. Mix until pasta is evenly coated and serve.
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