Michael Symon Mac and Cheese Recipe
There’s nothing quite like Michael Symon's mac and cheese to satisfy your cravings for comfort food!The blend of cheeses and creamy sauce makes each bite a delight.My favorite trick is adding a touch of mascarpone—it gives the dish an extra layer of creaminess that’s hard to beat.Whether you’re new to this recipe or have made it before, you’ll love how easy it is to perfect.
Servings: 6
Ingredients
- 1 lb. Elbow Macaroni
- 4 oz. Gruyere Cheese grated
- 4 oz. Cheddar Cheese grated
- 4 oz. Mascarpone Cheese
- 2 cups Half-and-Half
- 2 cups Whole Milk
- 1/4 cup Butter
- 1/4 cup All-Purpose Flour
- 1 Egg
- 1/4 cup Ham optional, diced
- 1 tbsp. Hot Sauce optional
- 1 tbsp. Rosemary
- Salt to taste
- Pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the elbow macaroni according to the package instructions, then drain and set aside.
- In a large saucepan, melt the butter over medium heat.
- Whisk in the flour to make a roux, cooking for about two minutes until it turns golden.
- Gradually add the half-and-half and whole milk while continuously whisking to avoid lumps.
- Bring the mixture to a low boil, then reduce the heat and simmer, stirring frequently, until thickened (about 10 minutes).
- Remove the saucepan from heat and whisk in the cheddar, Gruyere, mascarpone cheese, and the egg until smooth and creamy.
- Combine the cooked macaroni with the cheese sauce, ensuring each piece is well-coated.
- If using, mix in the diced ham and hot sauce for an extra kick of flavor.
- Pour the mac and cheese into a baking dish.
- Sprinkle with salt, pepper, and rosemary.
- Bake in the preheated oven for about 20 minutes, or until bubbly and golden on top.