Ultimate Mac and Cheese for 2
User Reviews
5
Ultimate Mac and Cheese for 2
Description
Ultimate Mac and Cheese for 2 balances three types of cheese—sharp white cheddar, nutty Jarlsberg, and finely grated parmigiano reggiano—with a silky whipping cream infused with dry mustard, white pepper, cayenne pepper, and garlic confit. The elbow macaroni is boiled just before al dente, drained, then tossed with olive oil to prevent sticking. Simmering the cooked pasta in the creamy sauce thickens the coating before adding half the cheese and finishing under a high broiler for a bubbly, golden crust. This approach provides a creamy interior with a slightly crisp top layer, combining melt-in-your-mouth textures and nuanced cheese flavors.
The straightforward technique of gently simmering pasta in a flavorful cream sauce and using a broiler for finishing ensures a rich dish without overwhelming quantities. It's designed for two servings, making it practical for small households or intimate meals.
Ingredients
- 1 cup elbow macaroni
- 1 teaspoon kosher salt
- 1 teaspoon olive oil
- 4 ounces cheddar cheese grated, sharp, white
- 2 ounces Jarlsberg cheese grated
- 1 ounce parmigiano reggiano finely grated
- 1¼ cup whipping cream regular
- ½ teaspoon mustard powder dry
- ¼ teaspoon white pepper
- ⅛ teaspoon cayenne pepper
- 1 tablespoon garlic confit mashed into a paste
- parsley optional, chopped, for garnish
Instructions
- Bring a large pot of water to a boil and add the kosher salt. Stir in the macaroni and cook to 2 minutes before it hits al dente. (So if the package says 7 minutes to al dente, cook it for 5). Drain the pasta well, transfer to a shallow baking sheet and drizzle with the olive oil. Toss to coat to prevent sticking. Set aside.
- Combine the 3 cheeses into a bowl and toss well to combine. Set aside.
- Add the cream, dry mustard, white pepper, cayenne pepper and mashed garlic confit to a small pan and whisk to combine. Bring the cream to a boil (note: the cream will bubble and rise in the pan, but just whisk it and it will subside). Reduce heat to a simmer and cook for about 2 minutes.
- Add the cooked macaroni to the cream and simmer for about two minutes to thicken the cream and coat the pasta well.
- Place an oven rack about 4" below the broiler in the oven and turn the oven on to a high broil.
- Add ½ of the grated cheese by small handfuls, stirring after each addition until the cheese is melted before adding more.
- Transfer the macaroni to a small baking dish, smooth with a spoon and top with the remaining cheese.
- Broil for about 5 minutes, turning the casserole every so often to avoid uneven cooking. Cook the pasta until the cheese is melted and and is bubbling and golden brown. Remove from the oven and let rest for five minutes before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 595 kcal
% Daily Value*
| Calories | 595kcal | 30% |
| Carbohydrates | 30g | 10% |
| Protein | 20g | 40% |
| Fat | 44g | 68% |
| Saturated Fat | 27g | 135% |
| Cholesterol | 147mg | 49% |
| Sodium | 993mg | 41% |
| Potassium | 177mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1560IU | 31% |
| Vitamin C | 2mg | 2% |
| Calcium | 452mg | 45% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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