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 (tested with barilla)
- 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 for about 7 to 8 minutes total.
- Reduce heat to low. Pour in cream, add American cheese and butter, and stir to melt.
- Remove from heat. Mix in cheddar cheese and gruyere cheese, let rest for 1 minute for the cheese to melt, then toss to fully blend the sauce. Thin with milk if necessary and adjust seasoning with salt.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For a spicier kick, add a pinch of cayenne pepper.
Feel free to substitute different cheeses based on your preference.
Ensure to stir regularly during cooking to prevent sticking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 5g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 60mg