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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

United States · Main

Adult Macaroni and Cheese

Serves 4 · 30 minutes

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.

Suits: Vegetarian, Pescatarian. Allergens named in the ingredients: Gluten, Milk. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

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

  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.