Creamy Mac And Peas

100 Days of Real Food RecipeLisa Leake, New York Times best selling author, has taken her family on a nine-year journey to commit to eating real food. She has teamed up with Grassland Butter to promote transparency, guiltless eating, and a choice for better. This recipe is a Lisa Leake original.

Ingredients:
3 cups uncooked whole wheat elbow macaroni
4 tablespoons of salted Grassland butter
2/3 cup plus 2 tablespoons heavy cream
2 1/2 cups freshly grated cheese (Cheddar, Monterey Jack, or a combo, along with some Parmesan)
1/2 teaspoon salt
1/2 cup frozen peas (no need to thaw)
Ground black pepper

Directions:
Cook the noodles according to package directions, drain and set aside.

In the pot you use to boil the noodles, melt the butter over medium-low heat. Stir in 2/3 cup of the cream until well combined.

Reduce the heat to low and add the macaroni, cheese, and salt. Cook, stirring, until the cheese melts. Stir in the remaining 2 tablespoons cream at the end.

Mix in the frozen peas, season with black pepper to taste, and serve immediately.

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