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Adult Macaroni and Cheese

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Prep: 0 min Cook: 0 min Servings: 4 Difficulty: medium

Categories: Dinner, Side

Tags: boiled, main course, medium difficulty, recipes for macaroni and cheese, recipes using butter, recipes using cream cheese, recipes using emmental, recipes using gruyère, recipes using mascarpone, recipes using pasta and noodles, recipes with metric units, side dish

Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3AAdult_Macaroni_and_Cheese)

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3AAdult%20Macaroni%20and%20Cheese&oldid=4523666

License: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/) · Wikibooks contributors

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

Directions

  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. 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. 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. Gently fold in macaroni and serve warm.