In any given twelve-week period, approximately one-third of the population of the United States will eat macaroni and cheese at least once. About half of all children in the United States will eat macaroni and cheese during this time period.
Total Time
20min
5.0
5 Ratings
Author: Chef'd
Servings:
2
Ingredients
•
1/4
cup
Parmesan Cheese
•
4
slices
American Cheese Slices
•
6
oz
Pipette Pasta
•
1/2
cup
Whipping Cream
•
to taste
Honey
•
1
Tbsp
Unsalted Butter
•
8
cups
Water
•
1/2
Tbsp
Salt
•
6
French Baby Carrots
•
1/2
Tbsp
Oil
•
1
pinch
Ground Black Pepper
•
2
Tbsp
Water
Cooking Instructions
1.
Add
Water (8 cups)
and
Salt (1/2 Tbsp)
in medium saucepot over high heat.
2.
Tear
American Cheese Slices (4 slices)
into pieces; set aside.
3.
Slice
French Baby Carrots (6)
into 3 equal diagonal pieces per carrot.
4.
Add pipette
Pipette Pasta (6 oz)
to boiling water and cook for 12 to 14 minutes until tender.
5.
Drain pasta into a colander and place back into saucepot.
6.
Meanwhile, in a small sauté pan over medium-high heat add
Oil (1/2 Tbsp)
, carrots,
Ground Black Pepper (1 pinch)
, and
Salt (1/2 tsp)
. Cook for 2 minutes.
7.
Add
Water (2 Tbsp)
to the pan, cover and cook for 5 minutes until tender.
8.
Finish with
Unsalted Butter (1 Tbsp)
and
Honey (to taste)
; toss and keep warm.
9.
Return the saucepot with the pasta over low heat. Add the remaining
Unsalted Butter (1 tsp)
,
Parmesan Cheese (1/4 cup)
, and
Whipping Cream (1/2 cup)
. Cook for 3 to 5 minutes, stirring occasionally.
10.
Cook pasta in sauce until completely melted pasta and sauce coats pasta. Scoop the cheesy pasta into a bowl.
11.
Place glazed carrots on the side. Dig in and enjoy!
Nutrition Per Serving
CALORIES
887
FAT
55.6 g
PROTEIN
26.4 g
CARBS
71.2 g
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