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Adult Macaroni and Cheese

Adult Macaroni and Cheese — a pasta recipe, 11 ingredients, about 30 min.

Serves 4 · 30 min · Pasta

contains glutencontains dairy

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 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
Make it lactose-friendly
  • 6 ounces (170 g) heavy cream → lactose-free heavy cream or full-fat coconut cream
  • ½ cup (150 g / 5.3 oz) mascarpone cheese → lactose-free or aged hard cheese (naturally lower lactose)
  • ½ cup (150 g / 5.3 oz) cream cheese → lactose-free cream cheese
  • 4 thin slices Swiss cheese, julienned → lactose-free or aged hard cheese (naturally lower lactose)
  • 1¼ sticks (150 g / 5.3 oz) unsalted butter, divided → plant butter, ghee (mostly lactose-free), or olive oil

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  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 30 ml 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 15 ml butter, whisking continuously until melted. Repeat until all butter has been used.
  4. Gently fold in macaroni and serve warm.

We refine our recipes every week — check back for sharper, clearer steps.

Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0