The Darby's Three Cheese Macaroni

The Darby's Three Cheese Macaroni
Staff Writer
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If there is one universal comfort food, we’d argue that it’s mac and cheese (and we dare you to prove us wrong). And of all mac and cheeses, chef Alex Guarnaschelli’s three cheese delight is up there on our list of favorites. 'Nuff said. 

1
Servings
1850
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2  Cups  water
  • 1  Tablespoon  kosher salt
  • 1/2  Cup  elbow macaroni
  • 2/3  Cups  heavy cream
  • 2  Tablespoons  Dijon mustard
  • 1  Cup  grated Gruyère
  • 2  Tablespoons  grated Parmesan cheese
  • 2  Tablespoons  grated sharp Cheddar cheese
  • Dash of  Worcestershire sauce
  • Dash of  Tabasco
  • 4  Tablespoons  toasted breadcrumbs

Directions

Preheat the oven to 350 degrees.

In a large pot, bring the water to a rolling boil. Add the salt and bring the water back to a boil. Taste the water. It should be salty like sea water. If it's a little faint in salt taste, add additional salt. Add the macaroni and stir, with a wooden spoon or large slotted spoon, to ensure the macaroni does not stick to the bottom of the pot as it cooks. Cook until the macaroni is still quite firm, 8-10 minutes.

Pour the macaroni and water into a strainer placed over the sink. Allow the water to drain out, reserving approximately 1 cup of the liquid.

In the same pot, bring the cream and the reserved cooking liquid to a simmer. Add the Dijon mustard and ¾ cups of the Gruyère. Season with salt and pepper to taste. Simmer gently; stirring constantly, until the cheese is melted and has integrated with the cream. Add the Parmesan and Cheddar. Stir with a wooden spoon and simmer again until smooth. Add a splash of Worcestershire and a splash of Tabasco. Stir to blend. Taste for seasoning.

Add the macaroni to the cream and stir gently to blend. Allow the macaroni to “rest” on the stove, 5-10 minutes, so the pasta absorbs the flavors. If needed, add the remaining Gruyère. Transfer the macaroni to an ovenproof baking dish (about 9 by 13 inches) and top with the breadcrumbs. Bake in the oven for 15 minutes before removing and serving a plate.

 

Nutritional Facts

Total Fat
56g
80%
Sugar
30g
33%
Saturated Fat
24g
100%
Cholesterol
113mg
38%
Carbohydrate, by difference
272g
100%
Protein
62g
100%
Vitamin A, RAE
840µg
100%
Vitamin B-12
2µg
83%
Vitamin B-6
2mg
100%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
55µg
61%
Calcium, Ca
1356mg
100%
Choline, total
94mg
22%
Copper, Cu
1mg
0%
Fiber, total dietary
20g
80%
Fluoride, F
9µg
0%
Folate, total
514µg
100%
Iron, Fe
38mg
100%
Magnesium, Mg
237mg
74%
Manganese, Mn
4mg
100%
Niacin
29mg
100%
Pantothenic acid
3mg
60%
Phosphorus, P
1100mg
100%
Riboflavin
2mg
100%
Selenium, Se
102µg
100%
Sodium, Na
3286mg
100%
Thiamin
3mg
100%
Vitamin D (D2 + D3)
2µg
13%
Water
523g
19%
Zinc, Zn
8mg
100%

Cheese Shopping Tip

If a piece of cheese smells strongly of ammonia, don't buy it. This is typically a sign of spoilage.

Cheese Cooking Tip

Allow cheese to come to room temperature before serving. This will accentuate the flavors and aromas.