Easy Macaroni and Cheese

This macaroni and cheese recipe's method eliminates the need for the time consuming step of making the roux-based white sauce, to which the cheese is traditionally added. While the cream has more fat that the milk-based sauces, there is no butter-based roux used, so this version had about the same amount of fat and calories.

Serves 8 Portions of Macaroni and Cheese

Prep Time: 20 minutes

Cook Time: 20 minutes

Ingredients:

• 1 pound elbow macaroni
• salt for pasta water, to taste
• 1 1/2 pint heavy cream
• 4 sprigs fresh thyme
• 1 1/2 pounds sharp cheddar cheese, shredded
• 1 teaspoon salt
• 1/4 tsp mustard powder
• 1/4 tsp cayenne pepper, or to taste
• 2/3 cup milk
• 1 tsp vegetable oil
• 1/4 cup butter, melted
• 2/3 cup plain breadcrumbs
• 1/2 cup grated Parmesan cheese

Preparation:

Preheat oven to 375F.

1. Boil macaroni in salted water one minute less than package directs. Drain well and reserve.
   
   
2. Add cheese, salt, mustard powder, and cayenne into a large mixing bowl.
   
   
3. In a saucepan, over medium heat, bring cream and thyme to a simmer, remove from heat, remove thyme sprigs and quickly pour over cheese mixture. Using a whisk slowly stir the mixture until all the cheese is melted, and it becomes a smooth sauce.
   
   
4. Add the macaroni into the mixing bowl and stir thoroughly to combine with the cheese sauce. Add the milk and stir to combine. Pour macaroni and cheese mixture into a lightly greased 11 x 14-inch baking dish.
   
   
5. Combine melted butter, breadcrumbs, and Parmesan cheese in a small bowl and mix well. Spread evenly over macaroni and cheese and bake for 30 minutes, or until the top is golden brown.
   
   
6. Let macaroni and cheese rest for 10 minutes before serving.

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