Parrano Mac & Cheese
Serves 6
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Prep Time
5 min
Cook Time
15 min
Prep Time
5 min
Cook Time
15 min
Ingredients
  1. 12 oz whole wheat elbows
  2. 8 oz gouda (Parrano)
  3. 4 tbsp unsalted butter
  4. 2 garlic cloves, minced
  5. 8 oz heavy cream
  6. salt, to taste
  7. freshly ground pepper, to taste
Instructions
  1. In a large saucepan, bring about 6 quarts of salted water to a boil. Stir in the elbows and cook for about 10 minutes or to desired tenderness.
  2. While the pasta is cooking, make the sauce. Shred the gouda and set aside. In a large skillet, melt the butter over medium heat. Add the garlic and cook until aromatic, about 1 minute. Stir in the heavy cream and add salt and pepper. When it starts simmering, reduce the heat to medium-low and simmer until the sauce thickens and reduces by about half, about 10 minutes. Add the gouda and stir until completely melted.
  3. Drain the pasta and return it to the pot. Pour the gouda sauce over the pasta and stir until thoroughly combined. Serve immediately.
Adapted from Entrees
Adapted from Entrees
Parrano https://www.parrano.com/

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