RCI-BR.005.0037.001

Adult Macaroni and Cheese

Name: Adult Macaroni and Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ pound (227 g) elbow macaroni; 6 ounces (170 g) heavy cream; ½ teaspoon (2.5 mL) kosher salt (plus more for the water); ½ cup (120 mL) each grated Fontina (grated Gruyere, mascarpone cheese, and cream cheese); 4 unit thin slices Swiss cheese (julienned); 1 ¼ unit sticks unsalted butter (divided); 2 tablespoons (30 mL) all-purpose flour; 1 teaspoon (5 mL) tabasco sauce

This dish was made for adults. Instead of just cheddar, we put in Fontina, mascarpone, Gruyere, crea

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyintermediate

Ingredients

(227 g) elbow macaroni
½ pound
(170 g) heavy cream
6 ounces
(2.5 mL) kosher salt
plus more for the water
½ teaspoon
(120 mL) each grated Fontina
grated Gruyere, mascarpone cheese, and cream cheese
½ cup
thin slices Swiss cheese
julienned
4 unit
sticks unsalted butter
divided
1 ¼ unit
(30 mL) all-purpose flour
2 tablespoons
(5 mL) tabasco sauce
1 teaspoon

Method

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 tablespoons (15 mL) 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 tablespoon butter, whisking continuously until melted. Repeat until all butter has been used.

Gently fold in macaroni and serve warm.

Adult Macaroni and Cheese

Ingredients

Method

What Makes This Variant Distinct