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Adult Macaroni and Cheese

@arecipe.bsky.social

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.

Total 00:30
Yield 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

Instructions

  1. 1
    In a gallon (~3.8 L) of salted boiling water, cook macaroni to al dente. Strain into a colander and rinse with cold water.
  2. 2
    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.
  3. 3
    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.
  4. 4
    Gently fold in macaroni and serve warm.
Category
Entree/Main

Recipe Attribution

Wikibooks Cookbook
en.wikibooks.org/wiki/Cookbook:Adult_Macaroni_and_Cheese