My family loves the macaroni and cheese at California Pizza Kitchen, so I tinkered around and came pretty close to it. Enjoy!
Ingredients
-
16
ounces
rotini pasta
-
8
ounces
Velveeta cheese
-
1 1/4
cups
heavy cream
-
2
tablespoons
unsalted butter
Instructions
-
Cook
pasta
in
boiling
water
for
10
-
12
minutes
until
al
dente.
-
Meanwhile,
cut
the
Velveeta
into
cubes
and
add
it
to
the
cream
and
butter
in
a
large
saucepan
over
low
heat,
stirring
often.
-
Drain
pasta
well
and
add
to
Velveeta
mixture
and
gently
mix
to
coat.
