Ingredients
- 1 stick Grassland unsalted butter chilled
- 1 lb pasta of choice
- 1 cup whole milk
- 5 ounces graded Parmesan
- 2 tsp coarsely ground black pepper
- 1 pinch salt
Instructions
- Add salt to a large pot of water and bring to a boil.
- Drop a pound of pasta into boiling water and stir. Cook to package directions.
- Cut 1 stick chilled Grassland Unsalted butter into 8 pieces.
- While pasta is cooking, add two pieces of cut butter and 2 teaspoons of pepper into a dutch oven over medium heat. Stir until butter is melted, but not browned, and pepper is fragrant.
- Add 1 cup whole milk to butter mixture and bring to a simmer. Gradually whisk remaining pads of butter into milk mixture one at a time, allowing each to melt before adding the next. Maintain a simmer.
- Scoop a cup of pasta water with a large glass measuring cup. Set aside.
- Drain pasta and add to milk mixture. Toss pasta within mixture for about 30 seconds.
- Add half of grated Parmesan, stirring pasta with a spoon to melt. Add about ½ cup reserved pasta water and continue to stir until combined. Repeat this process with remaining Parmesan and pasta water until desired creaminess is reached and cheese is fully melted.
- Serve hot, and dress up your adult Mac and Cheese the way YOU like - we decided on crispy bacon and parmesan crisps.
