Stovetop Macaroni and Cheese

• 8 ounces, weight Pasta (shells, Bow Ties, Penne, Macaroni, Whatever You Please)
• 6 Tablespoons Butter
• 6 ounces, weight Cheddar Cheese, Shredded
• 3 Tablespoons Cream
• Salt, For Your Pasta Water

1. 1.
2. Bring a pot of water to a boil.
3. Generously salt the water.
4. Its critical to salt the water enough, otherwise your pasta will be tasteless.
5. Add the pasta and cook according to package instructions and your preferred softness.
6. Drain and return pasta to pan (I like to use a pot with a draining lid).
7. 2.
8. Add the butter into the still-hot pasta, cover the pot and allow butter to melt a bit.
9. Add the cheese and cream and give it a good stir.
10. Put the lid back on and let it rest a bit.
11. Give it another stir after a few minutes.
12. Everything should come together into a smooth sauce.
13. Taste and season with more salt if needed.
14. Serve immediately.
15. 3.
16. Store any leftovers in the refrigerator.
17. Make sure to add a little cream to the pot when you reheat; otherwise the cheese will separate.

shells, butter, cheddar cheese, cream, salt

Taken from tastykitchen.com/recipes/main-courses/stovetop-macaroni-and-cheese/ (may not work)