0.5 cup (about 56 g) dry macaroni, broken into 1-inch (2.5 cm) pieces
2 quarts (1.9 L) boiling water
1 tablespoon (18 g) salt, plus more to taste
0.5 cup (120 ml) heavy cream
Instructions
1. Bring 2 quarts (1.9 L) of water to a full rolling boil in a large saucepan. Add 1 tablespoon (18 g) of salt.
2. Add the broken macaroni pieces to the boiling salted water. Boil uncovered for 20-25 minutes, until the macaroni is fully tender and offers no resistance when pressed between two fingers.
3. Drain the cooked macaroni through a fine-mesh strainer (colander). Immediately pour cold water over the macaroni to stop cooking and prevent the pieces from sticking together — this technique is called rinsing to arrest cooking.
4. Return the drained macaroni to the saucepan. Pour in 1/2 cup (120 ml) heavy cream and stir to combine.
5. Reheat over medium-low heat, stirring gently, for 3-5 minutes until the cream is steaming and the macaroni is heated through. The cream should coat the pasta and begin to thicken slightly at the edges of the pan.
6. Taste and season with additional salt as needed. Serve immediately.
Your family has recipes like this too.
The handwritten cards, the dishes only grandma remembers — save them before they fade. Free to start.