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."
 
Mac-N-Cheese for Grown-Ups created by Karen Elizabeth
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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  1. Karen Elizabeth
    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!!!
     
  2. Karen Elizabeth
    Mac-N-Cheese for Grown-Ups Created by Karen Elizabeth
  3. Bonnie G #2
    Mac-N-Cheese for Grown-Ups Created by Bonnie G #2
  4. Mrs J B
    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.
     
  5. Mrs J B
    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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