Creamy Mac and Cheese

December 21, 2015
creamy mac and cheese, mac and cheese, confort food, southern food, pasta, kid approved, dinner

I have yet to meet a person, child or adult alike that simply does not like Mac and Cheese. I am still a child at heart and often long for a nice warm bowl of mac and cheese. After growing up having boxed mac and cheese my whole young life it would be in my adulthood that I would come to find that there is an endless variety of adult mac and cheese that appeases to my inner child. From Food Network’s Mac and Cheese to Panera’s Copy cat mac and cheese recipe, and even the super over-the-top rich mac and cheese of Smith and Wollensky in New York I have had my fair share of mac and cheeses. This is a really light and creamy mac and cheese dish that you will find easy to make on a busy work week night and will receive a standing ovation from your loved ones. My two sons especially enjoyed this dish.

Creamy Mac and Cheese

Ingredients

2 tablespoons butter
1/2 yellow onion, finely chopped
2 cloves garlic, finely chopped
1 cup sauvignon blanc
1 cup chicken broth
3 cups heavy cream
3 sage leaves, thinly sliced
1 teaspoon thyme leaves, finely chopped
1 8 ounce package cheddar cheese spread, such as Alouette
1 8 ounce package cream cheese
1 1/2 cups shredded sharp yellow cheddar
1 pound chiocciole pasta (large shells) or elbow macaroni
1 cup panko
1 tablespoon chopped parsley

Directions
1. In a medium saucepan, melt 1 tbsp. butter over medium-high heat. Add the onion and garlic; cook, stirring, 2 minutes. Add the wine; cook until most of the liquid evaporates, about 5 minutes. Add the broth; cook until reduced by half, 2 minutes. Add the cream, lower the heat to medium and cook, stirring, until reduced by half, 8 minutes. Add the sage, thyme, cheese spread, cream cheese and cheddar; whisk until smooth.
2. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente; drain. While the pasta is cooking, melt the remaining 1 tbsp. butter in a skillet over medium heat. Add the panko and cook, tossing, until browned, 3 minutes. Off heat, stir in the parsley.
3. Return the pasta to the pot, add the cheese sauce and stir over low heat until heated through. Transfer to a bowl; sprinkle with the panko mixture.

 

Creamy Mac and Cheese
Serves 6
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Prep Time
15 min
Cook Time
35 min
Total Time
50 min
Prep Time
15 min
Cook Time
35 min
Total Time
50 min
Ingredients
  1. Ingredients
  2. 2 tablespoons butter
  3. 1/2 yellow onion, finely chopped
  4. 2 cloves garlic, finely chopped
  5. 1 cup sauvignon blanc
  6. 1 cup chicken broth
  7. 3 cups heavy cream
  8. 3 sage leaves, thinly sliced
  9. 1 teaspoon thyme leaves, finely chopped
  10. 1 8 ounce package cheddar cheese spread, such as Alouette
  11. 1 8 ounce package cream cheese
  12. 1 1/2 cups shredded sharp yellow cheddar
  13. 1 pound chiocciole pasta (large shells) or elbow macaroni
  14. 1 cup panko
  15. 1 tablespoon chopped parsley
Instructions
  1. In a medium saucepan, melt 1 tbsp. butter over medium-high heat. Add the onion and garlic; cook, stirring, 2 minutes. Add the wine; cook until most of the liquid evaporates, about 5 minutes. Add the broth; cook until reduced by half, 2 minutes. Add the cream, lower the heat to medium and cook, stirring, until reduced by half, 8 minutes. Add the sage, thyme, cheese spread, cream cheese and cheddar; whisk until smooth.
  2. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente; drain. While the pasta is cooking, melt the remaining 1 tbsp. butter in a skillet over medium heat. Add the panko and cook, tossing, until browned, 3 minutes. Off heat, stir in the parsley.
  3. Return the pasta to the pot, add the cheese sauce and stir over low heat until heated through. Transfer to a bowl; sprinkle with the panko mixture.
Adapted from http://www.rachaelraymag.com/recipe/creamy-stovetop-macncheese/
Adapted from http://www.rachaelraymag.com/recipe/creamy-stovetop-macncheese/
Florida Girl Cooks http://floridagirlcooks.com/
creamy mac and cheese, mac and cheese, confort food, southern food, pasta, kid approved, dinner

author: Teresa Gonzalez

<p>Teresa is a South Florida native who is a photographer that also has a passion for food. She’s a seeker of sunshine, lazy days at the beach, and exquisite food.</p>

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  • Reply

    lisa @ garlicandzest.comAugust 16, 2015

    What a cool idea! I must say, I’m glad you didn’t make the cones – I was feeling singularly unaccomplished!

  • Reply

    lisa @ garlicandzest.comOctober 14, 2015

    congratulations! so happy for you and your family!

  • Reply

    MargaretNovember 18, 2015

    Hello Teresa, I am so very excited to try your cider bourbon glazed turkey, however the recipe states you have included your own cider bourbon glaze recipe “below”…but it is not there. Would you please send it to me? My William sonoma is out. Thank you have a wonderful thanksgiving! Margaret

  • Reply

    anna kraft heinOctober 8, 2017

    Hi Teresa! I’m in the same boat as Margaret! Where is the cider bourbon recipe? I don’t see it, either. Can’t wait to try!

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