Adult Macaroni and Cheese
This dish was developed as a macaroni and cheese dish for adults. Instead of cheddar, this recipe uses Fontina, mascarpone, Gruyere, cream cheese, and Swiss.
- Time
- 30 minutes
- Servings
- 4
Ingredients
- ½ pound (227 g) elbow macaroni
- 6 ounces (170 g) heavy cream
- ½ tsp (2.5 ml) kosher salt, plus more for the water
- ½ cup (60 g / 2.1 oz) grated Fontina
- ½ cup (60 g / 2.1 oz) grated Gruyere
- ½ cup (150 g / 5.3 oz) mascarpone cheese
- ½ cup (150 g / 5.3 oz) cream cheese
- 4 thin slices Swiss cheese, julienned
- 1¼ sticks (150 g / 5.3 oz) unsalted butter, divided
- 2 tbsp (30 ml) all-purpose flour
- 1 tsp (5 ml) tabasco sauce
Method
- In a gallon (~3.8 L) of salted boiling water, cook macaroni to al dente. Strain into a colander and rinse with cold water.
- While pasta is cooking, in a heavy saucepan, melt 2 tbsp butter over medium heat. Once bubbling ceases, whisk in flour and cook, whisking continuously, until blonde.
- Add remaining ingredients except butter. Once cheese is melted and sauce is smooth, add 1 tbsp butter, whisking continuously until melted. Repeat until all butter has been used.
- Gently fold in macaroni and serve warm.
Categories
- Recipes using gruyère
- Recipes using pasta and noodles
- Main course recipes
- Side dish recipes
- Boiled recipes
- Recipes using butter
- Recipes for macaroni and cheese
- Recipes using mascarpone
- Recipes using cream cheese
- Recipes using emmental
- United States recipes
- Recipes using heavy cream
- Recipes using Swiss cheese
- Recipes using all-purpose flour