1 pound elbows, shells, cavatappi, farfalle, fusilli or other short, tube-shaped pasta
Kosher salt
2 cups whole milk
8 ounces cream cheese, cut into 1-inch pieces
12 ounces sharp or white Cheddar, grated
3 tablespoons unsalted butter
Freshly ground pepper
Nutritional Information
Preparation
Download Times for macOS 10.12 or later and enjoy it on your Mac. If you collaborate with international teams or have family or friends overseas, this is the world clock App for you! See at a glance the time in different timezones in your menu bar.
Today’s Paper is a web app that brings the convenience of The New York Times in print to your tablet or desktop.
New York Times Offers In-App Subscriptions Friday July 1, 2011 10:28 am PDT by Jordan Golson The New York Times has begun offering digital subscriptions via Apple's in-app subscription feature.
NYT Cooking is a subscription service of The New York Times. It is a digital cookbook and cooking guide alike, available on all platforms, that helps home cooks of every level discover, save and organize the world’s best recipes, while also helping them become better.
Apps For Mac
Cook pasta in a large pot of salted water until just barely al dente; drain.
Meanwhile, bring milk up to a simmer in a large pot. (The pot should be large enough to hold all the pasta when cooked.) Reduce heat to low, add cream cheese, and whisk until it’s completely blended and no lumps remain. Add Cheddar cheese and butter, whisking until everything is completely melted. Season with salt and a generous amount of pepper.
Add cooked pasta and stir to coat. Continue to cook over medium-low heat until the sauce has thickened and is coating each piece of pasta nicely, 2 to 3 minutes; sauce will continue to thicken as it cools. Season again with more salt and pepper before serving.