Creamy Basil Artichoke Mac and Cheese

Ingredients

• Salt for the pasta water
• 3/4 pound pasta, such as elbows or cavatappi
• 1/3 cup packed fresh basil leaves
• 2 cups heavy cream
• 1/2 cup whole milk
• 4 ounces cream cheese, softened at room temperature and cut into chunks
• 1 cup grated Fontina
• 3/4 cup grated sharp cheddar
• 1/2 cup grated Parmesan
• 1 jar marinated artichoke hearts, drained and cut into bite size pieces
• Pinch cayenne pepper
• 1 cup soft, fresh breadcrumbs
• 2 to 3 tablespoons olive oil
• Pinch of salt

Directions

1. Set a large pot of salted water over high heat and bring it to a boil. Once the water is boiling, add the pasta; cook for 6 to 8 minutes, stopping when it is al dente. Drain it in a colander, but hang onto the pot; you’ll use it again on the stove after the basil cream is blended.
2. Add the basil, heavy cream, milk, and cream cheese to a blender and puree until the mixture is smooth. Put the pasta pot back on the stove over medium heat. Pour in the basil cream and let it come to a gentle simmer.
3. Stir the Fontina, cheddar, Parmesan, and cayenne pepper into the basil cream sauce until the cheeses have melted. Add the cooked pasta and artichokes, then keep cooking and stirring until everything is hot throughout.
4. If you’re making the breadcrumbs, place a skillet over medium heat and add the breadcrumbs, oil, and salt. Cook, stirring, for 2 to 3 minutes, until they turn crisp and brown.
5. Spoon the mac and cheese into bowls and top with the toasted breadcrumbs, or skip them if that’s the mood.