“Fancy” Baked Mac & Cheese
RECIPE
▪150g or 1 1/4c Pecorino, grated + extra for topping
▪250g or 2 1/4c Aged gruyere, grated + extra for topping
▪250g or about a cup Taleggio, cut into chunks (sub brie or camembert for less stinky cheese option)
▪80g or about 6Tbsp butter
▪60g or 1/2c ap flour
▪1200g or 5c whole milk
▪225g or 1/2c mascarpone
▪2g or 1tsp black pepper
▪5g or 1tsp salt
▪Pinch of nutmeg (less than a tsp)
▪1lb or 450g macaroni
Melt butter into a sauce pan over high heat. Whisk in flour.
When mixture (roux) begins to turn golden, whisk in the milk. Bring to a simmer, whisking often.
Once simmering, reduce heat to low and whisk in pecorino, followed by gruyere, then taleggio.
When all cheeses are melted stir in mascarpone until combined.
Remove from heat and whisk in pepper, salt, and nutmeg. Add a lid to the melted cheese mixture to prevent a skin from forming.
Add macaroni into well salted boiling water and cook per package instructions or for 5min until al dente.
Drain off water, add macaroni into a large bowl and stir in cheese mixture.
Transfer macaroni cheese mix into a 9”x13” (23x33cm) baking dish, smooth down the top, and cover with additional grated pecorino and gruyere.
Bake at 375F/190C for 35-40 minutes until cheeses are melted and top is toasty and golden. Allow to rest for a few minutes before serving.
