Adult Macaroni and Cheese

Ingredients

• 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

Steps

1. 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. 2

   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.

3. 3

   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.

4. 4

   Gently fold in macaroni and serve warm.