Directions
- 1Start by melting half a stick of butter in a pan.
- 2Add 3 cups of heavy cream to the melted butter, keeping the burner at a medium-low setting to prevent separation.
- 3Incorporate the butter and cream.
- 4Add garlic powder, onion powder, black pepper, paprika, and a little bit of salt. Optionally, add chicken bouillon.
- 5Mix everything together and let it come to a simmer.
- 6Add 3 cups of cheddar cheese and 2 cups of queso Oaxaca to the simmering mixture.
- 7Mix everything until the cheese is melted and the sauce reaches a creamy consistency. Turn off the heat.
- 8Add the cooked elbow macaroni to the sauce.
- 9Mix the pasta thoroughly with the sauce until it's fully coated.
Ingredients
- 0.5 stick butter
- 3 cups heavy cream
- 1 tsp black pepper
- 2 tsp paprika
- 0.5 tsp onion powder
- 0.5 tsp garlic powder
- salt
- chicken bouillon
- 3 cups cheddar cheese
- 2 cups Oaxaca cheese
- 1.5 lbs pasta
Equipment
panwooden spatulacolander
Tips
- Make sure to keep your burner at a medium-low setting when adding heavy cream. Temperature is key when using heavy cream to prevent the sauce from separating.
- You can adjust any of the spices to your liking.
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