1 stick Grassland unsalted butter, chilled
1lb pasta of choice
1 cup whole milk
5 ounces grated Parmesan
2 teaspoons coarsely ground black pepper
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.
Click one of these days for more great Grassland recipes.