Ingredients
Four-Cheese Macaroni Casserole
1/2# elbow macaroni
4 tablespoons unsalted butter, plus more for dish
2-3/4 cups heavy cream
¼ cup all-purpose flour
1 teaspoon kosher salt
1/8 teaspoon grated nutmeg
1/8 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
1/8 teaspoon dry mustard
2-1/4 cups grated sharp white cheddar
1 cup grated Gruyere
8 ounces Italian sweet cream cheese
Fresh grated Romano
Buttered breadcrumbs
Bacon if desired
Preparation
Heat oven to 375 degrees Generously butter a 2-quart casserole dish Cook pasta al dente according to directions. Keep pasta hot. Heat cream over medium heat. Melt 4 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, stirring, 1 minute. Slowly pour hot milk into flour-butter mixture while whisking. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick. Remove pan from heat, stir in salt, nutmeg, black pepper, cayenne pepper, dry mustard, cheddar, Gruyere and sweet cream cheese. Rinse hot macaroni under cold water and drain well. Stir macaroni into cheese sauce (add bacon if desired) and pour into prepared casserole dish. Garnish with Romano and buttered breadcrumbs. Bake until browned on top, about 30 minutes.
I’ve given amounts for cheeses but typically add a bit more bringing cheddar, Gruyere and Italian cream cheese up a bit. No doubt you play with recipes by instinct as well. Recipe is easily doubled.
