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
6 Ratings
Author: Chef'd
Servings:
2
Ingredients
•
4
Tbsp
Parmesan Cheese
•
4
American Cheese Slices
•
6
oz
Pipette Pasta
•
1/2
cup
Kemps Heavy Whipping Cream
•
to taste
Honey
•
1
Tbsp
Unsalted Butter
•
8
cups
Water
•
2
tsp
Salt
•
6
French Baby Carrots
•
2
tsp
Oil
•
1
pinch
Ground Black Pepper
•
2
Tbsp
Water
Cooking Instructions
1.
Add Water (8 cups) and Salt (1 tsp) in medium saucepot over high heat.
2.
Tear American Cheese Slices (4) 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 (2 tsp), 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 (4 Tbsp), and Kemps Heavy 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
868
FAT
53.9 g
PROTEIN
25.8 g
CARBS
71.0 g
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