4 Ingredient Stovetop Macaroni and Cheese

• 1 lb dried elbow macaroni or cavatappi (corkscrew) noodles
• 1 cup heavy cream
• 6 oz cheddar cheese, shredded (roughly 2 cups)
• 3/4 cup good quality parmesan cheese, shredded
• 1/2 tsp salt, optional
• 1/2 tsp pepper, optional

sriracha sauce, optional

1. In a large pot bring 4 quarts of water to a boil. Season water with 2 tsp salt. Cook pasta in boiling water according to directions normally 8-10 minutes, until tender.
2. While pasta is cooking, heat cream in a heavy saucepan or cast iron skillet over medium heat along with the cheeses and ½ tsp salt, ½ tsp pepper. Stir cheese sauce until bubbly and the cheese has melted, 5-7 minutes.
3. Drain pasta into a colander placed in the kitchen sink. Return cooked pasta to its original pot.
4. Pour the cheese sauce onto the cooked noodles. Stir to combine.
5. If desired, top with a heavy dose of sriracha sauce. Enjoy.