Decadent Mac n' Cheese
Decadent Mac n’ Cheese involves adding mascarpone and good gruyère to the cheese base, which makes a creamy and smooth mac n' cheese that can't be beat.
Servings: 12
Ingredients
- 1 tablespoon olive oil
- 1 cup finely diced onion
- ½ teaspoon red pepper flakes
- 4 medium cloves garlic; minced
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups milk skim, 1% are fine, the recipe is rich
- 12 ounces comté or gruyère*
- 8 ounces mascarpone
- 1 ½ teaspoons salt
- 1 pound pasta I like something with lots of nooks- cavatappi, wagon wheels, fusilli
- ¼ cup grated parmesan
- ¼ cup bread crumbs**
Instructions
- Put a large stock pot of water on to boil.
- Meanwhile, using a large sauce pan on medium low heat, add the olive oil, onion, and red pepper flakes.
- When the onion is very soft and translucent, add the minced garlic and saute for 1- 2 minutes.
- Add the butter and flour.
- When well combined and starting to be dry, gradually whisk in the milk in ½ cup increments.
- Add the grated or cubed cheese.
- When it’s well-melted and smooth, add the salt and whisk in the mascarpone.
- Preheat the oven to 350° F.
- Salt the boiling water heavily.
- Add the pasta to the boiling water and cook a minute or two less than the box instructions recommend.
- Pour into the cheese sauce and mix well.
- Butter a 9 x13 pan.
- Pour the pasta into the pan.
- Top with the parmesan and bread crumbs.
- Bake for 30 minutes or until golden on top.
- Enjoy a very delicious and very rich version of mac n’ cheese.
Notes
*Comté is a young gruyère and is a little more mild and much cheaper, which makes it great for Mac n’ cheese. These french cheeses are the supreme melters typically used as the base in fondue.
**I like panko best as it creates the best crunch, but any will do.
**I like panko best as it creates the best crunch, but any will do.