8oz.Cavatappi macaroniuncooked, or any other pasta
2Tbsps.all purpose flour
2cupshalf and half
1½cupsharp white cheddar cheeseshredded
¾tspblack pepperfresh cracked
2handfulfresh spinachlightly chopped
Cook Pasta according to pasta directions.
In a large skillet over medium heat, melt butter and sauté the garlic to sauté for about 30 seconds. Stir in flour and cook until well combined.
Whisk in milk, half and half, salt, black pepper and bring the mixture to a simmer. Then add in the white cheddar and parmesan cheese. Cook until thickened on low heat for approximately 3-5 minutes. Add in the spinach and mix to cook for about 2 more minutes.
Stir in the macaroni and cover to cook on low heat for another 3-5 minutes. Garnish with some freshly grated parmesan cheese and serve.
Use enough cold, fresh water that once the pasta begins to cook and expand, there will still be plenty of room for the pasta to move freely.
Add is proteins like cooked chicken or shrimp if you like.
Drain your pasta enough to remove most of the water, but don’t let drained pasta sit and “dry off”. As it cools, the starches will firm up and the pasta will stick together.
Starches absorb water instantly and you want the water temperature to be extremely hot to begin cooking the noodles properly.
Bulk up the creamy pasta with more veggies if you like! Try some broccoli, peas, cauliflower, or more!
Add some fresh herbs to this white cheddar mac and cheese. Basil, parsley, oregano, thyme, and rosemary make for a delicious addition to the creamy pasta.