Homemade Mac and Cheese with Peas
Kristen Berrett
This is one of the first recipes that I worked on while trying my best to learn to cook. I am not the most domestic person in the world, but making this recipe makes me feel like I'm not hopeless! Simple yet delicious!
3 cups uncooked whole wheat elbow macaroni
4 Tbsp. butter (1/2 stick)
2/3 cup plus 2 Tbsp. heavy cream
2 1/2 cups freshly grated cheese (Cheddar, Monterey Jack, Parmesan, or a combo!)
1/2 tsp. salt
1 cup frozen peas (no need to thaw)
Ground black pepper
Cook the noodles according to the package directions, drain, and set aside. In the pot you used to cook the noodles, melt the butter over medium-low heat. Stir in 2/3 cup of the cream until well combined. Reduce the heat to low and add the macaroni, cheese and salt. Cook, stirring, until the cheese melts. Stir in the remaining 2 Tbsp. cream at the end. Mix in the frozen peas, season with black pepper to taste, and serve immediately.
This is one of the first recipes that I worked on while trying my best to learn to cook. I am not the most domestic person in the world, but making this recipe makes me feel like I'm not hopeless! Simple yet delicious!
3 cups uncooked whole wheat elbow macaroni
4 Tbsp. butter (1/2 stick)
2/3 cup plus 2 Tbsp. heavy cream
2 1/2 cups freshly grated cheese (Cheddar, Monterey Jack, Parmesan, or a combo!)
1/2 tsp. salt
1 cup frozen peas (no need to thaw)
Ground black pepper
Cook the noodles according to the package directions, drain, and set aside. In the pot you used to cook the noodles, melt the butter over medium-low heat. Stir in 2/3 cup of the cream until well combined. Reduce the heat to low and add the macaroni, cheese and salt. Cook, stirring, until the cheese melts. Stir in the remaining 2 Tbsp. cream at the end. Mix in the frozen peas, season with black pepper to taste, and serve immediately.
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