Ingredients

The following ingredients have 4 Servings
  • 3½ teaspoons sea salt
  • 1 pound elbow macaroni or cavatappi
  • 1 cup heavy cream
  • 6 ounces cheddar cheese, shredded (about 2 cups)
  • 1.5 ounces Parmesan cheese, freshly grated (about ¾ a cup)
  • freshly cracked black pepper, to taste
  • sriracha, for serving (optional)

Instruction

  • Fill a large pot with 4 quarts of water and add 3 teaspoons of the salt
  • Bring to a boil over high heat
  • Cook the pasta until al dente according to package instructions, about 9-11 minutes
  • Meanwhile, heat the cream in a large saucepan, over medium heat until it begins to bubble
  • Stir in the cheddar and parmesan and season with remaining ½ teaspoon salt and pepper; cook, stirring often, until the cheese has melted, 5-7 minutes.Drain the pasta, then add it to the sauce and stir until combined.Top with Sriracha if using
  • Enjoy!