From the Cook
From the Cook
From the Cook
1/4
Mac & Cheese Wheel Pasta
Instructions
1
Cook wheel pasta in salted boiling water until al dente. Reserve 1 cup pasta water and drain.
2
In a large skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
3
Pour in heavy cream and bring to a gentle simmer. Season with salt, pepper, paprika, garlic powder, and onion powder.
4
Add cheddar, mozzarella, and Parmesan cheese. Whisk until a smooth, creamy sauce forms.
5
Add cooked pasta and a splash of reserved pasta water. Toss until evenly coated.
6
Top with extra Parmesan and serve warm.
My Calorie Intake
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Tips & Tricks (5)
- Reserve Pasta Water Before Draining 💧Always save 1-2 cups of starchy pasta water before draining—it's your secret weapon for adjusting sauce consistency and helping the cheese sauce coat the pasta evenly without becoming too thick.
- Bloom Garlic in Butter First 🧈Toast minced fresh garlic in melted butter for 30-45 seconds before adding cream to release its aromatic oils and create a more complex, less harsh garlic flavor throughout the sauce.
- Temper Cheese Before Mixing 🧀Remove the sauce from heat before adding shredded cheese, then stir gently to prevent the cheese from clumping or becoming grainy—this preserves that silky, velvety texture.
- Layer Your Cheeses Strategically 🎯Add cheddar first (melts smoothest), followed by mozzarella (adds stretch), then finish with Parmesan for nutty complexity—this order ensures optimal melting and flavor development.
- Season in Two Stages ✨Season the sauce lightly before adding cheese, then taste and adjust after incorporating all cheeses, as aged cheeses are salty and spice intensity deepens as the dish cools slightly.
Recipe Facts
Diet at a Glance
Vegetarian
Low Sugar
Low Carb
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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