Cookbook:Adult Macaroni and Cheese

This dish was developed as a macaroni and cheese dish for adults. Instead of cheddar, this recipe uses Fontina, mascarpone, Gruyere, cream cheese, and Swiss.

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

Procedure

 * 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) 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) 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) Gently fold in macaroni and serve warm.