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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