Icaac Mizrahi’s Favorite Macaroni & Cheese Recipe
๐ Cook Time: 30 minutes
๐ Prep Time: 15 minutes
๐ Total Time: 45 minutes
Description:
Isaac Mizrahi’s rendition of Macaroni & Cheese, inspired by a collaboration with the owner of Good & Plenty to Go, is a culinary gem worth savoring. Despite initial reservations, this indulgent dish won over even the most skeptical palates. Rich and decadent, it’s best reserved for those special occasions when a bit of indulgence is in order. Just be prepared for its irresistibly cheesy allure!
Recipe Category:
Cheese ๐ง
Keywords:
High Protein, Kid Friendly, Potluck, < 60 Mins, Oven
Ingredients:
- 1/2 lb macaroni
- 1/2 cup flour
- 1/3 cup butter
- 1/2 cup heavy cream
- 2-3 cups muenster cheese, shredded
- 2 cups cheddar cheese, shredded
- Hot pepper sauce, to taste
- Salt and pepper, to taste
Nutritional Information (per serving):
- Calories: 584.9
- Fat Content: 40.9g
- Saturated Fat Content: 25.7g
- Cholesterol Content: 127.1mg
- Sodium Content: 591.9mg
- Carbohydrate Content: 28.7g
- Fiber Content: 1.1g
- Sugar Content: 1.2g
- Protein Content: 25.6g
Recipe Yield:
8 servings
Instructions:
-
Preheat oven: Preheat your oven to 350ยฐF.
-
Cook macaroni: In a large pot of boiling salted water, cook the macaroni for about 8 minutes, or until it’s tender but still firm to the bite. Make sure not to add oil to the water. Once cooked, drain the macaroni and set it aside.
-
Prepare the sauce: In a medium saucepan over medium heat, melt the butter. Once melted, stir in the flour using a whisk. Continuously whisk until the flour is fully incorporated into the butter.
-
Add cream and spices: Slowly pour in the heavy cream and add the hot pepper sauce to the saucepan, whisking continuously. Cook until the sauce thickens to your desired consistency.
-
Season: Season the sauce with salt and pepper according to your taste preferences. Approximately 1/4 tsp of salt should suffice.
-
Combine noodles and sauce: Mix the cooked macaroni into the sauce until the noodles are evenly coated.
-
Incorporate cheese: Stir in 1 1/2 cups of shredded muenster cheese and 3 cups of shredded cheddar cheese until the cheese is fully melted and incorporated into the sauce and noodles.
-
Transfer to casserole: Transfer the macaroni and cheese mixture into a 6×8 or 8×8 casserole dish, spreading it out evenly.
-
Top with cheese: Sprinkle the remaining shredded cheese over the top of the macaroni mixture in the casserole dish.
-
Bake: Place the casserole dish in the preheated oven and bake for approximately 30 minutes, or until the mixture is bubbly and the top is golden brown.
-
Serve: Once baked, remove the macaroni and cheese from the oven. Let it cool slightly before serving. If desired, blot any excess grease with paper towels before serving.
-
Enjoy: Serve this delectable macaroni and cheese hot as a comforting main dish or as a delightful side at your next gathering.
This recipe, inspired by Isaac Mizrahi’s collaboration, promises a creamy, cheesy delight that’s sure to become a favorite among family and friends alike. Whether it’s a special occasion or just a craving for some classic comfort food, this macaroni and cheese is sure to hit the spot!
