Cookbook:Adult Macaroni and Cheese

Adult Macaroni and Cheese
Category	Pasta recipes
Servings	4
Time	30 minutes
Difficulty

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes

NUTRITION FACTS
Serving Size:	1/4 of recipe (375 g)
Servings Per Recipe:	4
Amount per serving
Calories	1042
Calories from fat	722
Total Fat	80.2 g
Saturated Fat	52.1 g
Cholesterol	244 mg
Sodium	1208 mg
Total Carbohydrates	51.2 g
Dietary Fiber	2.5 g
Sugars	4.3 g
Protein	28.9 g
Vitamin A	10%
Vitamin C	4%
Calcium	67%
Iron	7%

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

• 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

Procedure

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.

See also

• Macaroni and Cheese
• Macaroni and Cheese (baked)