Difference between revisions of "Adult Macaroni and Cheese"
RealRecipes (talk | contribs) m (1 revision: 3) |
RealRecipes (talk | contribs) m (Text replace - "Category:(.*) recipes" to "Category:$1 Recipes") |
||
| (3 intermediate revisions by the same user not shown) | |||
| Line 1: | Line 1: | ||
| − | + | [[Category:American Recipes]] [[Category:Cheese Recipes]] [[Category:Pasta Recipes]] | |
This dish was made for adults. Instead of just cheddar, we put in Fontina, mascarpone, Gruyere, cream cheese, and Swiss. | This dish was made for adults. Instead of just cheddar, we put in Fontina, mascarpone, Gruyere, cream cheese, and Swiss. | ||
== Ingredients == | == Ingredients == | ||
| − | *½ pound (227 g) elbow [[ | + | *½ pound (227 g) elbow [[Macaroni|macaroni]] |
| − | *6 ounces (170 g) heavy [[ | + | *6 ounces (170 g) heavy [[Cream|cream]] |
| − | *½ teaspoon (2.5 mL) kosher [[ | + | *½ teaspoon (2.5 mL) kosher [[Salt|salt]], plus more for the water |
| − | *½ cup (120 mL) each grated Fontina, grated [[ | + | *½ cup (120 mL) each grated Fontina, grated [[Gruyère Cheese|Gruyere]], [[Mascarpone Cheese|mascarpone]] cheese, and [[Cream Cheese|cream cheese]] |
| − | *4 thin slices [[ | + | *4 thin slices [[Emmental Cheese|Swiss cheese]], julienned |
| − | *1 ¼ sticks unsalted [[ | + | *1 ¼ sticks unsalted [[Butter|butter]], divided |
| − | *2 tablespoons (30 mL) all-purpose [[ | + | *2 tablespoons (30 mL) all-purpose [[Flour|flour]] |
| − | *1 teaspoon (5 mL) [[ | + | *1 teaspoon (5 mL) [[Tabasco Sauce|tabasco sauce]] |
== Procedure == | == Procedure == | ||
| Line 19: | Line 19: | ||
#Gently fold in macaroni and serve warm. | #Gently fold in macaroni and serve warm. | ||
| − | [[Category:Cheese | + | [[Category:Cheese Recipes]] |
| − | [[Category:Pasta | + | [[Category:Pasta Recipes]] |
Latest revision as of 12:45, 9 May 2012
This dish was made for adults. Instead of just cheddar, we put in Fontina, mascarpone, Gruyere, cream cheese, and Swiss.
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 thin slices Swiss cheese, julienned
- 1 ¼ sticks unsalted butter, divided
- 2 tablespoons (30 mL) all-purpose flour
- 1 teaspoon (5 mL) tabasco sauce
Procedure
- 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.
