“Fancy” Baked Mac & Cheese
This “fancy” baked Mac and cheese has a lot in common with the classic southern style version. It’s a little creamier and uses some less common cheese options, but the result is just as delicious (maybe more if you’re really into cheese).
Ingredients
- 150 g pecorino romano, grated + extra for topping
- 250 g aged gruyere, grated + extra for topping
- 250 g taleggio, cut into chunks (sub brie or camembert for less stinky cheese option)
- 80 g unsaltedbutter
- 60 g ap flour
- 1200 g whole milk
- 225 g mascarpone
- 2 g black pepper, ground
- 5 g kosher salt
- 1 pinch nutmeg, less than a tsp
- 450 g macaroni noodles
Instructions
- 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 5 minutes 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 375°F/190°C for 35-40 minutes until cheeses are melted and top is toasty and golden. Allow to rest for a few minutes before serving.
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