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.
Total Time
30 minutes
Servings
4
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
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.