The easiest mac and cheese ever
What? Mac and cheese again? Oh, don’t be so shocked. You obviously have no idea how much a covet macaroni and cheese. So when I saw this recipe on Food Network recently, flirting at me with it’s cheesy gooeyness, I knew I had to make it. Aida foregoes the typical béchamel – instead, the creaminess comes from mascarpone cheese and pasta water (and it’s a real time saver). The most taxing part of this recipe is the grating of the cheese – which is a breeze in my Cuisinart. The crunchy topping takes it to a higher level. Make sure to use top notch cheese, salt enough and use at least the recommended amount of sage (I undercut it a little cause my sage plant is not doing well). I halved the recipe and used a 9×9 dish – I am assuming you would need a larger one if you make the full recipe. Additionally, I went by the weights of the cheeses in this recipe, not cups.
Sage Butter Macaroni and Four Cheese
From Food Network
3 tablespoons unsalted butter, plus extra for baking dish
4 ounces finely grated Parmigiano-Reggiano (about 4 cups)
1/4 cup unseasoned dry bread crumbs
1 pound macaroni
3 tablespoons thinly sliced sage
6 ounces shredded Gruyere cheese
4 ounces shredded aged Cheddar
4 ounces mascarpone cheese
3/4 teaspoon kosher salt
Freshly ground black pepper
Heat oven to broil and arrange rack in top. Butter a 9 by 9-inch baking dish and set aside. Melt 1 tablespoon of the remaining butter and mix in a medium bowl with 1 cup of the Parmigiano and all the bread crumbs until thoroughly moistened; set aside.
Bring a large pot of heavily salted water to a boil. Add pasta and cook for half the time indicated on package.
Meanwhile, melt remaining 2 tablespoons butter in a large frying pan over medium heat. When it starts to foam, add sage and cook until crisp and butter begins to turn golden brown. Remove from heat and set aside until pasta is ready. Reserve 1 cup pasta water and drain pasta.
Return pasta to pot and place over low heat. Stir in sage butter, reserved pasta water, remaining 3 cups Parmigiano, Gruyere, Cheddar, mascarpone, and salt, and season with freshly ground black pepper. Stir constantly until cheeses are evenly melted and the pasta looks well coated. Turn pasta into baking dish and evenly top with bread crumb mixture. Place under broiler until mixture bubbles and top is browned, about 1 to 2 minutes. Let sit 5 minutes before serving.