This creamy pasta is a stove top version of classic baked mac and cheese, deliciously comforting.
By Tamara Novacoviç
I hope you’re enjoying some beautiful spring weather, longer and warmer days, awakened nature. These are the moments when I can use some free time away from cakes and baking, but also moments when we need something quick to eat for lunch or dinner.
This creamy pasta is a stove top version of classic baked mac and cheese, equally great! It’s my ultimate comfort food and a dish I like to prepare when I’m in hurry and can’t afford to spend long time cooking. That’s when I need something fast, home made and delicious.
- 12 oz (340 g) pasta
- 2 garlic cloves
- 7 oz (200 g) grated Emmentaler cheese
- 1.4 oz (40 g) grated Parmesan cheese
- ¼ cup (60 ml) sour cream
- ½ cup (120 g) yogurt
- 3 tbsp butter
- chopped fresh parsley
- Cook pasta in salted boiling water until al dente. Drain, but reserve some of the cooking liquid.
- Add crushed garlic cloves to the pasta, sour cream, yogurt, butter, grated Emmentaler and Parmesan. Put on low heat and cook until the cheese melts. Add some of the cooking liquid to achieve creamy consistency. Remove from heat and serve immediately. Sprinkle chopped parsley on top.