Adult Macaroni and Cheese
United States
Published method, 4 steps.
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