Creamy mac and cheese on the stovetop

Ingredients:

• 450 g of pasta horns
• 2.5 cups low-fat cream (10%)
• 1/4 teaspoon cayenne pepper or less
• 450 g cream cheese, room temperature
• 220 g sharp cheddar, grated (about 3 cups)
• 80 g Gruyere, grated (about 1 cup)

Preparation:

1. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 6 minutes. Drain, reserving 1 cup of the water.
2. In a large saucepan over medium heat, bring the cream and cayenne pepper to a simmer. Continue to simmer until the cream has reduced to 1.5 cups, about 15 minutes. Add the cream cheese and stir until completely melted. Stir in the cheddar and Gruyère until all the cheese is melted and the sauce is smooth.
3. Add the pasta to the pan and stir to distribute evenly. If necessary, add a little of the reserved pasta cooking water to thin the sauce. Taste and add more salt if needed. Serve the mac and cheese hot.