It took me 3 or 4 tries to get the consistency the way I wanted so if you aren’t committed then just enjoy the picture. 😁

I agree that it’s heavy but it’s so good.

Sorry to break it to you but there aren’t any leftovers when I make this recipe. In fact, my family complains I don’t make enough.

This would put you back to sleep but it would be worth it.

I don’t use a Lightbox, but I should look into making one.

I have used sodium citrate to make mac and cheese but with this recipe there isn’t any left overs to reheat. 😁

Red pepper and parsley.

The mozzarella with pasta water combo is what gives the sauce that silky look.

You can play around with the amount of mozzarella and pasta water to get the silky texture you prefer.

INGREDIENTS

• 3 Tbsp unsalted butter
• 2 Tbsp olive oil
• 8 garlic cloves, minced or to taste
• 2 c heavy cream
• 1/4tsp white pepper
• 1/2c fresh shredded parm
• 3/4 c shredded mozzarella
• 1 cup pasta water

DIRECTIONS

• Melt butter & olive oil over med/low heat.
• Add garlic, cream, white pepper, and bring to simmer. Stirring often.
• Add parm cheese and simmer 8-10 mins or until sauce is thickened and smooth.
• Add mozzarella and stir frequently. Do not burn.
• Turn off and take off heat. It will thicken up more as it sits. Taste and add garlic powder/salt if needed.
• Add pasta water as needed.