I put this recipe together as a better alternative to boxed mac and cheese. We all love the convenience of something like Kraft or Annie’s, but I wanted to offer a version that’s just as quick and creamy without all the preservatives or unnecessary ingredients. To many of my clients, especially my junior clients, this is perfect. Whether it's busy nights, picky eaters, or anytime you want that cozy bowl of mac without the mystery ingredients.

I use one pint of grass-fed or organic heavy cream and a full block of sharp cheddar cheese. White or yellow, your choice. The trick here is to grate it yourself. Pre-shredded cheese may be convenient, but it’s often coated with anti-caking agents and preservatives that mess with the melt. Freshly grated is always smoother, richer, and just plain better.

Ingredients

• 1 pound elbow macaroni (or pasta of choice)

• 1 pint grass-fed or organic heavy cream

• 1 8-ounce block of sharp cheddar cheese, freshly grated

• 1 teaspoon sea salt

• 1 teaspoon high-quality Dijon mustard (optional but recommended)

• Cracked black pepper to taste

Instructions

1. Cook the pasta in salted water until it is just al dente. Drain and set aside.

2. In the same pot over medium heat, warm the heavy cream until it just starts to bubble.

3. Whisk in the Dijon mustard and let it blend into the cream.

4. Lower the heat and slowly stir in the freshly grated cheese until completely melted and smooth.

5. Add salt and a few grinds of black pepper.

6. Toss the pasta back into the pot and stir until every noodle is coated in that dreamy cheese sauce.

7. Serve right away for maximum creaminess.

Notes from Chef Lauren

• Right before I stir in the cheese, I like to add the tiniest bit of a high-quality Dijon mustard into the warm cream. It rounds out the flavor and gives the sauce a little punch without tasting like mustard. A subtle upgrade that makes a big difference.

This one proves that simple can still feel like a treat.