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Saucy Mac ‘n’ Cheese

Cook Time: 1 hour 30 minues Temperature: 325°F

Ingredients

  • 1 box elbow pasta
  • 1 Egg
  • a sprinkle Ground nutmeg
  • Black pepper to taste
  • 2 cups grated Gruyere cheese
  • 2/3 cup grated Mozzarella cheese
  • 2/4 cup Mascarpone cheese
  • 12 Cherry tomatoes, halved
  • Panko breadcrumbs
  • 4 Tbsp. cubed Butter
  • 2 cups Milk

Instructions

1. Preheat oven to 325°F. 2. Bring a large pot of water to the boil. Add elbows and cook according to instructions. Drain macaroni and reserve about 1/2 cup of the liquid. Set aside. 3. In another bowl, crack egg into milk. Sprinkle in nutmeg and add a dash of pepper. Add Gruyere, Cheddar and Mozzarella cheese. Stir to combine. 4. Throw in semi-cooked macaroni and its reserved liquid. Mix evenly. 5. Stir in Mascarpone cheese, and then pour everything into a lightly greased rectangular baking dish. Top with cherry tomatoes. 6. Sprinkle breadcrumbs and arrange cubed butter evenly on top. 7. Bake for 45 minutes to 1 hour, until the top is brown and crusty. 8. Serve warm. This recipe was reproduced with permission from Michelle Tchea, author of My Little SoHo Kitchen.

Emile Henry Products Used

Exclusive Two Tone Rectangular Baking Dish
Exclusive Two Tone Rectangular Baking Dish
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