Adult Macaroni and Cheese
This macaroni and cheese skips cheddar and builds its sauce from five other cheeses instead. Fontina and Gruyere bring nutty melt, mascarpone and cream cheese add a tangy richness, and julienned Swiss slices dissolve into the mix. A blonde flour roux holds it together, and butter whisked in a tablespoon at a time gives a glossy finish. A teaspoon of tabasco sharpens the whole pot.
Instructions
Bring a gallon (about 3.8 L) of well-salted water to a boil and cook the macaroni until it is al dente. Drain it into a colander and rinse with cold water to stop the cooking.
While the pasta cooks, melt 2 tbsp of the butter in a heavy saucepan over medium heat. Wait until the bubbling stops, which tells you the water has cooked off.
Whisk in the flour and keep whisking constantly. Cook until the paste turns a pale blonde color.
Add everything else except the remaining butter: the cream, salt, all the cheeses and the tabasco. Stir until the cheese has melted and the sauce is smooth.
Whisk in the remaining butter 1 tbsp at a time, letting each piece melt completely before adding the next. Continue until all of it is used.
Gently fold the macaroni into the sauce and serve while still warm.
Make it personal.
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