The Darby's Three Cheese Macaroni

Staff Writer
The Darby's Three Cheese Macaroni
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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
1648
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.

 

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.

Nutritional Facts

Total Fat
122g
100%
Sugar
9g
N/A
Saturated Fat
73g
100%
Cholesterol
413mg
100%
Protein
72g
100%
Carbs
67g
22%
Vitamin A
1152µg
100%
Vitamin B12
3µg
52%
Vitamin B6
0.3mg
16%
Vitamin C
1mg
2%
Vitamin D
2µg
1%
Vitamin E
3mg
13%
Vitamin K
12µg
15%
Calcium
2075mg
100%
Fiber
4g
16%
Folate (food)
48µg
N/A
Folate equivalent (total)
85µg
21%
Folic acid
22µg
N/A
Iron
3mg
17%
Magnesium
138mg
35%
Monounsaturated
36g
N/A
Niacin (B3)
3mg
16%
Phosphorus
1416mg
100%
Polyunsaturated
6g
N/A
Potassium
498mg
14%
Riboflavin (B2)
0.9mg
54.9%
Sodium
2175mg
91%
Thiamin (B1)
0.5mg
33.1%
Trans
0.4g
N/A
Zinc
9mg
58%

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