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
Instructions
- 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.
