Super Macaroni and Cheese

Total Time:
50 min
Prep:
20 min
Cook:
30 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 3 tablespoons canola oil
  • 1/4 cup minced shallots
  • 1/4 cup minced celery
  • 2 tablespoons instant flour
  • 1 1/2 cups half-and-half, heated
  • 1/2 cup dry white wine
  • 1 cup mascarpone cheese
  • 3/4 cup grated sharp white cheddar
  • 1/2 cup grated Fontina
  • 3/4 pound elbow or tube macaroni, cooked and well drained
  • Hot sauce
  • Coarse salt
  • 1/4 cup freshly grated Parmesan, optional
  • 3/4 cup bread crumbs
Directions
  • Preheat oven to 350 degrees F. Generously grease a 2-quart casserole; set aside.

  • Heat the oil in a large nonstick saucepan over medium heat. Add the shallots and celery and saute for 5 minutes, or until the vegetables are very soft. Lower the heat and stir in the flour until well incorporated. Whisk in the hot half-and-half and then the wine. Cook, stirring constantly, for about 4 minutes, or until the mixture has begun to thicken. Remove from the heat and beat in the cheeses, stirring until they have melted into the sauce.

  • Stir in the macaroni and season, to taste, with hot sauce and salt. Pour the mixture into the prepared casserole.

  • If using the Parmesan, combine it with the bread crumbs in a small bowl. Sprinkle the bread crumbs over the macaroni. Bake for 15 minutes, or until the edges are bubbling and the top is golden. Serve hot.

  • Note: To lower the fat in this recipe, replace the half-and-half with 1 1/2 cups nonfat milk plus 1/4 cup nonfat yogurt and the cheeses with reduced-fat cheese. When lowering fat in a cheese-based recipe, you will often lose flavor, but flavor can be enhanced with the addition of finely minced fresh herbs or chili peppers.


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