Lisa 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.
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
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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