Before you fall over, you will want to take another bite. And then another. Basil-infused cream is the base in this roux-free sauce, and a whopping four different kinds of cheese make this stovetop mac and cheese rich and gooey.
How to Make This Mac and Cheese
Once the pasta is cooked and drained, use the same pot to make the sauce. First, whirl a handful of basil in a blender with milk, cream, and cream cheese until it becomes a vibrant, creamy sauce. Heat it in the pot and stir in the Fontina, cheddar, and Parmesan. Boom! That’s the sauce, done in short order. Finally, add the cooked pasta and artichoke hearts. Just try not to eat it out of the pot. (Good luck with that!) Sprinkle the top with toasty breadcrumbs if you feel like gilding the lily. It’s optional, but a creamy-crunchy combination makes my heart sing! Taking a few extra minutes to toast breadcrumbs is worth it for me.
What Kind of Pasta Should I Use?
Choose traditional elbows or any small to medium-size curvy pasta with plenty of nooks and crannies to capture the sauce. Campanelle (little bells), orechiette (little ears), lumache (snails), rotini, penne rigate, or fusilli are all good options. I love cavatappi for its luxurious texture, but you could just as easily use this sauce on spaghetti or bucatini and call it something other than mac and cheese.
What Artichokes Are Best for This Dish?
Tangy marinated artichoke hearts (canned and packed in water or oil) lend a counterpoint to the richness of the sauce, but you could also use frozen artichokes—just thaw them before using. In either case, cut the artichokes into bite-size pieces before adding them to the dish.
How Do I Reheat Mac and Cheese
Leftover, refrigerated mac and cheese can be reheated in the microwave or in a saucepan, stirring frequently over low heat on top of the stove. If the pasta looks dry, add a little milk and stir it in before heating.
Can I Freeze Mac and Cheese?
Yes! If you want to make this mac and cheese ahead, place it in a buttered baking dish, cover with foil and store in the freezer for up to two months. Bake it, loosely covered with foil at 350°F for one hour, or until the pasta is hot all the way through. You may need to stir in a little bit of milk towards the end of the baking time if the pasta looks dry. If you’re planning to top this mac and cheese with toasted breadcrumbs, wait to add those the day you plan to serve it.
Crazy for Mac and Cheese? Try These Recipes!
Keep it simple, Chicken Mac and Cheese is where it’s at! This is the creamiest, baked mac and cheese ever! Add some broccoli to your mac and cheese for a veggie boost! Combine two comfort foods and make some Chili Mac and Cheese. Get herbalicious with this Green Goddess Mac and Cheese!
Salt, for the pasta water
3/4 pound pasta, such as elbows or cavatappi
1/3 cup packed fresh basil leaves
2 cups heavy cream
1/2 cup whole milk
4 ounces cream cheese, softened at room temperature and cut into chunks
1 cup grated fontina (about 3 ounces)
3/4 cup grated sharp cheddar (about 3 ounces)
1/2 cup grated Parmesan (about 2 ounces)
1 (8-ounce) jar marinated artichoke hearts, drained and cut into bite-size pieces
Pinch cayenne pepper
For the toasted breadcrumbs (optional):
1 cup fresh, soft breadcrumbs
2 to 3 tablespoons olive oil
Pinch salt
