Ingredients
Scale
- 8 oz elbow macaroni
- 2 cups shredded cheddar cheese
- 1/2 cup milk
- 2 tbsp butter
- 2 tbsp cream cheese (optional)
- 1/4 cup grated Parmesan
- 1/4 tsp paprika
- Salt and pepper, to taste
- Red food coloring (optional for vibrant red sauce)
Instructions
- Cook pasta in salted boiling water until al dente, then drain.
- In a saucepan, melt butter over medium heat, whisk in milk and cream cheese until smooth.
- Stir in cheddar and Parmesan until melted; add paprika and red coloring if using.
- Combine with pasta, season with salt and pepper, and serve topped with extra Parmesan.
- Garnish with parsley or mini pepper wheels for a racing look.
Notes
- Make ahead: sauce can be prepared and warmed when ready to serve.
- For thicker sauce, add more cheese or a pinch of flour slurry.
- Use shells or fusilli if elbow pasta isn’t available.
- Pair with simple steamed veggies for a balanced plate.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 430 calories
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 55 mg
