Whipping cream and rosemary make the creamy white sauce for this pasta dish. Cream cheese and Parmesan cheese replace the typical cheddar.
In a large saucepan combine whipping cream, rosemary, the 1 teaspoon kosher salt, and the 1/4 teaspoon black pepper. Bring to boiling; reduce heat. Boil gently, uncovered, for 25 to 30 minutes or until mixture is reduced to 1-1/3 cups, stirring occasionally.
Meanwhile, cook pasta according to package directions. Drain and keep warm.
Stir cooked pasta, and cheese, into cream mixture. Cook and stir 2 minutes until heated through. Serve immediately. Sprinkle with freshly grated Parmesan, if you like. Makes 4 servings.
If desired, make star cutouts from slices of cheddar cheese. Serve atop the Macaroni and cheese.