Three-Cheese Pasta with Basil and Black Pepper
- Makes4 to 6 servings
- Cook Time40 minute
- Active time plus cooling15 minutes active
- 1
This version of macaroni and cheese combines light creaminess with high-impact flavor. The starch from the pasta, combined with a small measure of cornstarch and a dose of heavy cream creates a rich sauce that lightly coats the pasta. Three types of Italian cheese—asiago, fontina and Parmesan—provide plenty of depth, complemented by fresh basil and black pepper. We like curly cavatappi pasta, but campanelle or large elbows work, too.
Tip
Don't forget to add the butter to the pot along with the water and pasta. The fat prevents the starchy liquid from bubbling up through the pressure-release valve.
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