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Ingredients
Scale
- 3 cups water
- 2 3/4 cups whole milk, plus more to thin if needed
- 1/2 tsp each garlic powder and onion powder
- 16 oz. dry elbow pasta
- 1 1/4 tsp salt or to taste
- 1/4 tsp ground black pepper, or more to taste
- 1/2 cup heavy cream
- 2 tbsp butter
- 4 oz. (1 cup) american cheese, shredded or cut into small cubes
- 2 cups (8 oz) extra sharp cheddar cheese
- 1 1/2 cups (6 oz) gruyere cheese, shredded
Instructions
- In a 12-inch sauté pan or large pot, bring water, milk, onion powder, and garlic powder to a boil over medium-high heat.
- Add pasta, salt, and pepper. Stir and cook uncovered until just al dente, stirring every 2 minutes, reducing heat if necessary, and simmerring for about 7 to 8 minutes.
- Lower heat to low, add cream, american cheese, and butter. Stir until melted.
- Remove from heat, add cheddar cheese and gruyere cheese. Stir a few times, then let sit for 1 minute for the cheese to melt before tossing to combine. Thin with a splash of milk if needed and season with additional salt.
Notes
Feel free to adjust the cheese types to your preference for different flavors.
This dish is best served immediately; however, if storing leftovers, reheat gently to maintain creaminess.
For added flavor, consider stirring in cooked bacon or sautéed vegetables.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dishes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 3g
- Sodium: 750mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 17g
- Cholesterol: 60mg