Mac-N-Cheese for Grown-Ups

Recipe by Bonnie G 2

This was sent to me in a William Sonoma magazine and it's a nice variation on an old classic that tends to be a more grown up taste (IMHO) It calls for cavatappi pasta (a fancier elbow looking pasta) but I couldn't find it so just used elbow. Has more steps than most mac-n-cheese I've made but I feel it's worth it and hope you do too.

Top Review by mama smurf

Oh Yummy!!! Made this as written (we had company) and it makes a lot. I had never used creme fraiche and I love it! I followed the instructions completely except for the fleur de sel (didn't have any) so I used kosher salt. Definately a keeper!!!!! Made for Fall PAC 2012. Thank you for posting and the company thanks you too. P.S. next time I might saute a little onion/garlic to mix in for a little more flavor the DH. I thought it was perfect.

Ingredients Nutrition


  1. Preheat oven to 375.
  2. Butter 3-4 quart square baking dish.
  3. In 4 quart saucepan over medium heat, melt 6 tablespoons of butter.
  4. Stir in flour, cook, stirring, 1 minuted. Add bay leaf.
  5. Slowly whisk in milk until smooth.
  6. Simmer, whisking occasionally, 14-16 minutes.
  7. Discard bay leaf.
  8. Whisk in creme fraiche and 1 1/2 teaspoon fleur de sel; bring to simmer.
  9. Off heat, stir in 1 1/2 cups each mozzarella and cheedar.
  10. Season with Fleur de sel and white pepper.
  11. In large bowl, combine pasta and cheese sauce.
  12. Stir in 2 cups mozzarella.
  13. Transfer to prepared casserole dish.
  14. Sprinkle with remaining 1/2 cup mozzarella and cheddar, then with bread crumbs.
  15. Bake 30 minutes.
  16. Let stand 10 minutes before serving.

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