Melissa Clark's Stovetop Mac & Cheese

By lorik

Ingredients

• Kosher salt, as needed
• 8 ounces regular or whole-wheat elbow macaroni
• 1/3 cup heavy cream
• 1 1/4 cups grated cheddar cheese (5 ounces)
• Freshly grated nutmeg to taste
• Freshly ground black pepper to taste

Preparation

Step 1

Bring a large pot of heavily salted water to a boil. Add the macaroni and cook until it is al dente, about 1 minute less than the package directions. Drain.

Return the empty pot to medium-high heat. Add the cream, and cook until it is thick, bubbling, and reduced by half, about 2 minutes. Stir in the cheese, whisking until it has melted. Then stir in the pasta and cook until well combined.

Season to taste with nutmeg and pepper, add more salt if needed, and serve immediately.