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Creamy Basil Artichoke Mac and Cheese
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Elevated mac and cheese with basil-infused sauce and artichokes. Creamy blend of cheeses, no roux needed. Kid-friendly!
Ingredients:
  • For the 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 soft, fresh breadcrumbs
  • 2 to 3 tablespoons olive oil
  • Pinch salt
Instructions:
  • Cook the pasta: Boil a pot of salted water, add the pasta, and cook until al dente, about 6 to 8 minutes. Drain the pasta in a colander, reserving the pot for later use after preparing the basil cream sauce.
  • Prepare the basil cream by blending basil, heavy cream, milk, and cream cheese until smooth. Heat the pot used for boiling the pasta over medium heat, then add the basil cream and simmer gently.
  • Prepare the sauce by combining Fontina, cheddar, Parmesan, and cayenne pepper with the basil cream sauce, stirring until the cheese is melted. Gently mix in the cooked pasta and artichokes, heating everything thoroughly as you stir.
  • Optional Step: Toast the breadcrumbs in a skillet over medium heat with oil and salt, stirring for 2 to 3 minutes until golden and crispy.
  • Enjoy your delectable mac and cheese by transferring the pasta to bowls and topping it with toasted breadcrumbs, or skip this step if you prefer.

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