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Mac and Cheese with a twist

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Recipe by
Foodqood
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Recipe by
Foodqood
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INGREDIENTS (4 servings)

  • 4 types of cheese (in my case, Swiss, Fontina, Gorgonzola, Brie) + Parmigiano Reggiano
  • 50g diced Mozzarella (approx. 1/2 cup)
  • 400g cream (14 oz, approx. 1 3/4 cups)
  • 100g milk (3.5 oz, approx. 1/2 cup)
  • Salt
  • Pepper
  • Nutmeg
  • 25g butter (approx. 2 tbsp)
  • 25g flour (approx. 2 tbsp)
  • Sage (optional)
  • 1 chopped onion
  • 2 teaspoons paprika
  • 250g pasta (9 oz, approx. 1 1/2 cups)

PROCEDURE

Grate the Swiss and Fontina together. Heat a pat of butter in a saucepan and gently fry the finely chopped onion. Add a bit of sage, flour, milk, cream, salt, pepper, and nutmeg. Add a generous slice of Gorgonzola and a generous slice of Brie, the two previously grated cheeses, and let them melt. Stir in paprika.
Separately, cook the pasta al dente and mix it into the cheese cream. Pour the pasta halfway into a previously greased baking dish. Add mozzarella, more Swiss, and cover with another layer of pasta. Sprinkle with another layer of Swiss and Fontina and cover with grated Parmesan. Gratinate at 200°C (390°F) for 15 minutes.
Creator
Foodqood
Cooks by profession and passion. Has taken the web by storm with scrumptious recipes cooked to the rhythm of music and ASMR. Impossible to resist his videos: a triumph of sounds and crunchiness.