Cookbook:Adult Macaroni and Cheese
From Wikibooks, the open-content textbooks collection
This dish was made for adults. Instead of just cheddar, we put in Fontina, mascarpone, Gruyere, cream cheese, and Swiss.
[edit] Ingredients
- 1/2 pound elbow macaroni
- 6 ounces heavy cream
- 1/2 teaspoon kosher salt, plus more for the water
- 1/2 cup each grated Fontina, grated Gruyere, mascarpone cheese, and cream cheese
- 4 thin slices Swiss cheese, julienned
- 1 1/4 sticks unsalted butter, divided
- 2 tablespoons all-purpose flour
- 1 teaspoon tobasco sauce
[edit] Directions
- In a gallon 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 tablespoons butter over medium heat. Once bubbling ceases, whisk in flour and cook, whisking continously, until blonde.
- Add remaining ingredients except butter. Once cheese is melted and sauce is smooth, add 1 tablespoon butter, whisking continously until melted. Repeat until all butter has been used.
- Gently fold in macaroni and serve warm.
