Mac and Cheese

by Rachael Ray 12:26 PM, February 14, 2017

Aired September 5, 2017

Serves 6

2 cups heavy cream
1 clove garlic, crushed
1/2 cup grainy mustard
3 cups shredded cheese
1 pound short-cut pasta cooked 6 minutes in salted water, drained


Bring cream and mustard to low boil with the garlic clove. Simmer 5 minutes to thicken. Remove garlic and melt in cheese.
Combine pasta with base sauce and mix-ins of choice. Bake at 375°F in a casserole dish to brown and bubbly.


Butternut Squash Mac 'n' Cheese

Richard Blais’ Mac and Cheese Triple Threat

Mac & Cheese with Leeks and Ham

Around the Web