A creamy and indulgent mac and cheese recipe featuring rotini pasta and a rich cheese sauce.
Bring a large pot of water to a boil and cook the rotini pasta until al dente, about 10-12 minutes.
Stir the pasta occasionally to prevent sticking.
In a saucepan over low heat, melt the butter and stir in the heavy cream.
Ensure the heat is low to avoid scorching the cream.
Gradually add the shredded cheddar cheese to the cream mixture, stirring until smooth and melted.
Add the cheese in small batches for a smoother sauce.
Drain the cooked pasta and add it to the cheese sauce, stirring gently to coat evenly.
Mix gently to avoid breaking the pasta.
Serve the mac and cheese warm, garnished with a sprinkle of extra shredded cheese or fresh herbs if desired.
Serve immediately for the best texture and flavor.
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