This quick and easy stovetop macaroni and cheese has always been a favorite. It only takes 20 minutes to get a creamy, cheesy plate of pasta to the table. This recipe serves 4 as a side dish although I usually serve it a main dish – I love to curl up on the couch with a big bowl of this cheesy goodness.
- 8 ounces mezze penne, or other short pasta
- 4 slices of bacon (optional)
- 8 ounces grated white cheddar cheese
- 4 ounces grated provolone cheese
- 4 tablespoons of unsalted butter, sliced
- 1/4 cup of cream
- 3/4 cup 2% milk
- Freshly ground black pepper
- 1 tablespoon chopped parsley (optional)
- Bring a large pot of water to a boil. Generously salt the water until it tastes like the sea (try it, you’ll see what I mean). Boil the pasta according to package directions (about 8 minutes if you are using mezze penne)
- In a small pan, cook the bacon over medium heat until crispy. Remove from the pan (discard the fat) and drain it on a plate lined with paper towels. Once it’s cooled a couple of minutes chop it into small pieces.
- When the pasta is cooked, drain it and then return it back to the hot pot (turn the burner off). Add the butter and cream and stir to coat all of the pasta. Add the cheese and stir until melted.
- Serve with chopped bacon, parsley, and freshly ground black pepper.
- Category: Side Dishes
- Cuisine: American
- Calories: 833
- Sugar: 5g
- Sodium: 1417mg
- Fat: 56.3g
- Carbohydrates: 47.9g
- Fiber: 1.8g
- Protein: 33.3g
Keywords: macaroni and cheese