Mac-N-Cheese for Grown-Ups

"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."
 
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photo by Karen Elizabeth photo by Karen Elizabeth
photo by Karen Elizabeth
photo by Bonnie G #2 photo by Bonnie G #2
photo by Bonnie G #2 photo by Bonnie G #2
Ready In:
1hr
Ingredients:
11
Yields:
1 Pan
Serves:
8-10
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ingredients

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directions

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

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Reviews

  1. 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.
     
  2. Fantastic, she says, groaning and rubbing tummy, sooo good! Thanks Bonnie, I could live on this so happily. So rich, creamy and satisfying, a keeper without a doubt, thank you!!!
     
  3. We have made this three times, and it's wonderful. I use sea salt instead of fleur de sel, and good fresh heavy cream instead of creme fraiche. Works just fine.
     
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Tweaks

  1. We have made this three times, and it's wonderful. I use sea salt instead of fleur de sel, and good fresh heavy cream instead of creme fraiche. Works just fine.
     

RECIPE SUBMITTED BY

<p>As of 6-14-2013 DH will be completing his tour in Trinidad, which has been a wonderful adventure; and returning home to Dayton, WA.&nbsp; We'll miss all our friends and time there, but looking forward to enjoying home life on the ranch for awhile, while we see what the next adventure might bring.</p> 8726453"
 
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