Picture this: It's a Thursday night, you're tired, and cooking feels like a daunting task. But fear not, because our Weeknight Mac and Cheese is here to save the day! With simple steps, minimal ingredients, and a burst of flavor, this recipe is your shortcut to a comforting and creamy bowl of goodness. Let's turn those midweek blues into a cheesy delight!
Kosher salt
1 lbs small shells
½ cup (1 stick) chilled unsalted butter
1 tsp. coarsely ground black pepper
1 cup whole milk
2 TBSP Back Yard BBQ
6 oz. store-bought grated Parmesan
Step 1: Throw in three generous handfuls of kosher salt into a big pot of water. Let it party until it starts boiling. Toss in a pound of small shells, give them a good stir to avoid a sticky situation, and set a timer based on the pasta package's al dente directions.
Step 2: Grab a stick of unsalted butter, keep it cool, and cut it into eight cute pieces.
Step 3: While your pasta is doing its thing, melt 2 tablespoons of butter and 2 teaspoons of freshly ground pepper in a large pot. You want the butter to get foamy, but not brown. This should take about a minute.
Step 4: Pour in 1 cup of whole milk to the buttery mix to prevent it from getting too toasty. Bring it to a simmer. Slowly whisk in the remaining 6 tablespoons of butter, one tablespoon at a time. Patience is key here—it helps your sauce get that perfect, creamy vibe. Adjust your heat to keep it simmering. If your pasta is still doing its thing, turn off the heat under your sauce, cover it, and keep it cozy.
Step 5: Grab about 2 cups of pasta cooking liquid. You might not need it all, but it's better to have extra.
Step 6: Once the pasta's cooked, toss it into the pot with the milky mixture. Pop it back on medium heat, toss it around with a wooden spoon for about 30 seconds.
Step 7: Throw in a third of your grated Parmesan, stir like your life depends on it until it melts. Add about half a cup of reserved pasta water and keep stirring. Repeat this process twice more with the rest of the Parmesan. You might not use all the pasta water, so add it half a cup at a time until your pasta is creamy and well-coated. It's better to go a bit looser—it thickens as it cools. Taste it and sprinkle in more salt if needed.
Step 8: Sprinkle in 2 Tbsp Backyard BBQ, adjust salt and seasoning to your liking.
Step 9: Split the pasta between bowls—or just pile it high in one big bowl if it's all for you. Dive in right away and savor the goodness!