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
edit- 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
edit- 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.