United States / Main
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.
Ingredients
- elbow macaroni, 227 g; elbow1/2 lb
- heavy cream, 170 g6 oz
- kosher salt, 2.5 ml, plus more for the water1/2 tsp
- Fontina, 60 g / 2.1 oz, grated1/2 cup
- Gruyere, 60 g / 2.1 oz, grated1/2 cup
- mascarpone cheese, 150 g / 5.3 oz1/2 cup
- cream cheese, 150 g / 5.3 oz1/2 cup
- Swiss cheese, thin, julienned4 slice
- unsalted butter, 150 g / 5.3 oz, divided1 1/4 stick
- all-purpose flour, 30 ml2 tbsp
- tabasco sauce, 5 ml1 tsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 4 steps
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.
