Stovetop Mac and Cheese
A proper cheddar sauce built off the heat, folded through Impastable elbows. Ready in the time it takes the pasta to cook.
- Prep
- 5 min
- Cook
- 15 min
- Total
- 20 min
- Serves
- 4
Ingredients
- ThinSlim 1 bag ThinSlim Foods Impastable Low Carb Pasta Elbows
- 2 tbsp butter
- 2 tbsp cream cheese
- 3/4 cup heavy cream
- 6 oz sharp cheddar, grated
- 1 oz parmesan, grated, plus more to finish
- 1/2 tsp mustard powder
- A pinch of cayenne
- Salt and black pepper
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Method
- Bring a large pot of well salted water to a boil. Cook the elbows for the time printed on the bag, tasting a piece a minute before the end.
- While the pasta cooks, melt the butter in a wide pan over low heat. Add the cream cheese and stir until smooth.
- Pour in the cream and warm it through without letting it boil. Stir in the mustard powder and cayenne.
- Take the pan off the heat. Add the cheddar a handful at a time, stirring until each addition melts before you add more. Off the heat is the point, because cheddar splits if you push it.
- Drain the pasta. Do not rinse it, and do not save the cooking water.
- Tip the pasta into the sauce and fold until every elbow is coated. Taste and season.
- Serve straight away with more parmesan and plenty of black pepper.
Tips
Impastable does not shed starch the way wheat pasta does, so the usual trick of loosening a sauce with pasta water will just thin it. Build the sauce to the consistency you want before the pasta goes in.
Leftovers firm up in the fridge. Reheat gently with a splash of cream rather than in a hot pan.
Leftovers firm up in the fridge. Reheat gently with a splash of cream rather than in a hot pan.