Creamy Basil Artichoke Mac and Cheese

By zhanghengshuo

6 Person

25 Minutes

0 Calories

This is grown-up mac and cheese! It’s so cheesy and creamy–swoon-worthy! This mac and cheese with fresh basil and artichokes take the classic to new heights! The sauce is infused with basil and made with a blend of melted cheeses. Your kids will love this, too! Basil-infused cream is the base in this roux-free sauce, and a whopping four different kinds of cheese make this stovetop mac and cheese rich and gooey.

Ingredients

Toasted Breadcrumbs

salt
3 tbsp. olive oil
1 cup soft, fresh breadcrumbs

Mac and Cheese

cayenne pepper
8 oz. marinated artichoke hearts, drained and cut into bite size pieces
2 oz. grated Parmesan CHEESE
3 oz. grated sharp cheddar
3 oz. grated Fontina CHEESE
4 oz. cream cheese, softened at room temperature and cut into chunks
1/2 cup whole milk
2 cups heavy cream
1/3 cup packed fresh basil leaves
3/4 pound pasta, such as elbows or cavatappi
Salt

Method

01

Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook for 6 to 8 minutes, or until al dente. Drain the pasta in a colander and reserve the pot. You are going to return the pot to the stove after making the basil cream.
02

Make the basil cream: Combine basil, heavy cream, milk, and cream cheese in the blender. Puree until smooth. Return the pot used to boil the pasta to the stove, and set it over medium heat. Add the basil cream to the pot, and bring it to a low simmer.
03

Make the sauce: Add the Fontina, cheddar, Parmesan, and cayenne pepper to the basil cream sauce, stirring until melted. Stir in the cooked pasta and artichokes. Continue to cook and stir until the mixture is heated all the way through.
04

Toast the breadcrumbs (optional): In a skillet over medium heat, combine the breadcrumbs, oil, and salt. Stir for 2 to 3 minutes, or until browned and crisp.
05

Serve the mac and cheese: Transfer the pasta to bowls and sprinkle with the toasted breadcrumbs, or don’t. It’s your call.

Related Tags

Mac and Cheese Recipes

Creamy Basil Artichoke Mac and Cheese

4.2

( By zhanghengshuo )

01 Information

Grade easy
Serving 6 servings
Prep Time 15 Mins
Cook Time 10 Mins
Total Time 25 Mins

02 Ingredients

Toasted Breadcrumbs

salt

3 tbsp. olive oil

1 cup soft, fresh breadcrumbs

Mac and Cheese

cayenne pepper

8 oz. marinated artichoke hearts, drained and cut into bite size pieces

2 oz. grated Parmesan CHEESE

3 oz. grated sharp cheddar

3 oz. grated Fontina CHEESE

4 oz. cream cheese, softened at room temperature and cut into chunks

1/2 cup whole milk

2 cups heavy cream

1/3 cup packed fresh basil leaves

3/4 pound pasta, such as elbows or cavatappi

Salt

03 Method

Step 1

Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook for 6 to 8 minutes, or until al dente. Drain the pasta in a colander and reserve the pot. You are going to return the pot to the stove after making the basil cream.

Step 2

Make the basil cream: Combine basil, heavy cream, milk, and cream cheese in the blender. Puree until smooth. Return the pot used to boil the pasta to the stove, and set it over medium heat. Add the basil cream to the pot, and bring it to a low simmer.

Step 3

Make the sauce: Add the Fontina, cheddar, Parmesan, and cayenne pepper to the basil cream sauce, stirring until melted. Stir in the cooked pasta and artichokes. Continue to cook and stir until the mixture is heated all the way through.

Step 4

Toast the breadcrumbs (optional): In a skillet over medium heat, combine the breadcrumbs, oil, and salt. Stir for 2 to 3 minutes, or until browned and crisp.

Step 5

Serve the mac and cheese: Transfer the pasta to bowls and sprinkle with the toasted breadcrumbs, or don’t. It’s your call.

04 Author