Ultimate Mac and Cheese recipes
This recipe crafts a decadent Ultimate Mac and Cheese, focusing on a luxurious, smooth cheese sauce made from heavy cream, whole milk, and a blend of freshly grated Fontina, Parmesan, and Mozzarella. Paired with fresh pasta, it promises an exceptionally rich and comforting dish, perfect for a hearty meal.
Equipment
- 1 Large heavy-bottomed pot For cooking pasta and preparing the cheese sauce.
- 1 Whisk Essential for creating a smooth, lump-free cheese sauce.
- 1 Box Grater or Food Processor For freshly grating the various cheeses, crucial for flavor and melt.
- 1 Measuring Cups and Spoons For accurate ingredient portions.
- 1 Baking Dish Optional, for baking to achieve a golden crust and bubbly finish.
Ingredients
Main
- 1 pkg of fresh pasta
- 2 c heavy cream
- 2 c whole milk
- 2 t flour
- 1/2 t salt
- 1/4 t black pepper
- 2 c freshly grated fontina
- 3/4 c finely fresh grated parmesan
- 3/4 c grated mozzerella
Instructions
- Begin by freshly grating all the cheeses: Fontina, Parmesan, and Mozzarella. Set aside.
- In a large, heavy-bottomed pot, combine the heavy cream and whole milk. Heat over medium heat until it reaches a gentle simmer, stirring occasionally.
- In a small bowl, whisk the flour with about 1/4 cup of the cold whole milk (taken from the measured amount) to create a smooth, lump-free slurry.
- Gradually whisk the flour slurry into the simmering cream and milk mixture in the pot. Continue whisking constantly for 2-3 minutes until the sauce begins to thicken.
- Remove the pot from the heat or reduce to very low. Stir in the salt and black pepper.
- Add the grated Fontina, Parmesan, and Mozzarella cheeses to the thickened sauce in batches, stirring continuously until each addition is completely melted and the sauce is smooth and creamy. Avoid boiling once the cheese is added.
- While the sauce is being prepared, cook the fresh pasta according to package directions. Fresh pasta typically cooks very quickly, often in 2-4 minutes. Drain thoroughly.
- Add the drained fresh pasta directly into the cheese sauce in the pot. Gently fold the pasta into the sauce until every piece is evenly coated.
- Serve the mac and cheese immediately for a creamy experience, or for an "ultimate" finish, transfer to a baking dish and bake at 375°F (190°C) for 15-20 minutes until bubbly and golden brown on top.
- Garnish as desired, perhaps with fresh herbs or a sprinkle of extra Parmesan, before serving.
Notes
For an truly "Ultimate" Mac and Cheese, grating your own cheese is non-negotiable; pre-shredded varieties contain anti-caking agents that hinder a smooth, luscious melt. When incorporating the flour into the cream and milk, create a slurry with a small amount of cold liquid first to prevent lumps, then whisk it gradually into the hot base. Add cheeses off the heat or over very low heat, stirring constantly, to ensure a silky sauce without it breaking or becoming oily. Fresh pasta cooks rapidly, so time it precisely to avoid overcooking, ensuring it's al dente before combining with the rich sauce. Taste and adjust seasoning with salt and pepper as you go.