Macaroni and Cheese

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Picture of Macaroni and Cheese Recipe Photo: Macaroni and Cheese Recipe
Rated 4 stars out of 5
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  • Read 47 Reviews
Total Time:
50 min
Prep
15 min
Cook
35 min
Yield:
4 to 6 servings
Level:
Easy
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Ingredients

  • 10 cups water
  • Kosher salt
  • 3 cups elbow macaroni (preferably De Cecco brand, if available)
  • 1 quart heavy cream
  • 2 cloves garlic, peeled and lightly crushed with the back of a knife
  • 2 tablespoons Dijon mustard
  • 3 to 3 1/2 cups grated Gruyere
  • Freshly ground white pepper
  • 1/2 cup finely grated Parmesan
  • 1/2 cup grated sharp Cheddar
  • Worcestershire sauce, to taste
  • Hot sauce, to taste
  • 1/3 to 1/2 cup toasted bread crumbs

Directions

Preheat the oven to 350 degrees F.

In a large pot, bring the water to a rolling boil. Add the salt. Taste the water. It should be salty like sea water. Add the macaroni and stir, with a wooden spoon or large slotted spoon, to ensure the macaroni does not stick to the bottom of the pot as it cooks. Cook until the macaroni is still quite firm, 8 to 10 minutes.

Pour the macaroni and water into a strainer placed over the sink. Allow the water to drain out, reserving approximately 1 cup of the liquid.

In the same pot, bring the cream, garlic cloves, and the reserved cooking liquid to a simmer. Add the mustard and 3 cups of the Gruyere. Season with salt and pepper, to taste. Simmer gently, stirring constantly, until the cheese is melted and has integrated with the cream. Add the Parmesan and Cheddar. Stir with a wooden spoon and simmer again until smooth. Add a splash of Worcestershire and a splash of hot sauce. Stir to blend. Taste for seasoning.

Add the macaroni to the cream and stir gently to blend. Allow the macaroni to rest on the stove, 5 to 10 minutes, so the pasta absorbs the flavors. Remove and discard the garlic cloves.

Fill a baking dish with the macaroni mixture, top with the bread crumbs, the remaining Gruyere cheese and bake 10 to 12 minutes or until the bread crumbs crust on top. Serve immediately.

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Newest Ratings and Reviews

Read all 47 reviews

  • on June 17, 2011

    Flag

    Though none of us at home are swiss cheese fans, I decided to give this one a try anyway because I had bought some swiss for fondue and hadn't yet used it. Boy am I glad I did! Macaroni and cheese is my favorite food and someone always made it for family reunions, church potlucks, etc. This is, by far, the best I've ever had. The only changes I made to the recipe were that I used the curvy, skinny macaroni type noodles, and I added a couple tablespoons of corn starch to thicken it and to help hold it together later when being reheated. It was delicious at my cookout and everyone was asking me for the recipe. Thanks Alex!

    people found this review Helpful.
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  • on May 15, 2011

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    Loved the flavors. However, I substituted Yukon gold potato's for the elbow macaroni. Delicious !!!

    people found this review Helpful.
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  • on March 11, 2010

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    The cheese combination is simply amazing. Made it for a dinner party and it was all gone.

    people found this review Helpful.
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