Macaroni in Five Cheese Cream Sauce

Introduction

This macaroni uses five cheeses—Fontina, Gruyere, mascarpone, cream cheese, and Swiss—for a sauce that stays smooth and rich instead of turning grainy. The roux and gradual butter addition give you a glossy finish, and the whole dish fits a 30-minute window for a fast dinner or a heavier side.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 4

Ingredients

• ½ pound (227 g) elbow macaroni
• 6 ounces (170 g) heavy cream
• ½ tsp (2.5 ml) salt, plus more for the water
• ½ cup (60 g / 2.1 oz) grated Fontina
• ½ cup (60 g / 2.1 oz) grated Gruyere
• ½ cup (150 g / 5.3 oz) mascarpone cheese
• ½ cup (150 g / 5.3 oz) cream cheese
• 4 thin slices Swiss cheese, julienned
• 1¼ sticks (150 g / 5.3 oz) unsalted butter, divided
• 2 tbsp (30 ml) all-purpose flour
• 1 tsp (5 ml) tabasco sauce

Instructions

1. In a gallon (~3.8 L) of salted boiling water, cook macaroni to al dente. Strain into a colander and rinse with cold water.
2. While pasta is cooking, in a heavy saucepan, melt 2 tbsp butter over medium heat. Once bubbling ceases, whisk in flour and cook, whisking continuously, until blonde.
3. Add remaining ingredients except butter. Once cheese is melted and sauce is smooth, add 1 tbsp butter, whisking continuously until melted. Repeat until all butter has been used.
4. Gently fold in macaroni and serve warm.

Variations

• Swap elbow macaroni for shells or cavatappi. The sauce clings more tightly to ridged or curved pasta, so the dish feels slightly thicker and cheesier in each bite.
• Replace the Fontina with low-moisture mozzarella. You lose some nuttiness, but the sauce gets a milder flavor and more stretch.
• Increase the tabasco sauce to 2 tsp if you want more heat. It will sharpen the richness without changing the texture.
• Add a handful of steamed broccoli when you fold in the macaroni. It breaks up the richness and turns the dish into more of a one-bowl meal.
• Use all Gruyere in place of the Swiss slices if that is what you have. The sauce will taste deeper and nuttier, with a slightly less soft finish.

Tips for Success

• Cook the macaroni only to al dente, since it softens a little more when you fold it into the hot sauce.
• Rinse the pasta with cold water exactly as written to stop the cooking and keep it from turning too soft.
• Whisk the flour into the melted butter continuously until it turns blonde; if it browns, the sauce flavor shifts and the color gets darker.
• Add the remaining butter one tablespoon at a time so the sauce stays glossy instead of separating.
• Keep the saucepan at medium heat or lower once the cheeses go in; high heat can make the cream cheese and mascarpone look broken.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze in a tightly sealed freezer-safe container for up to 1 month, though the sauce may lose some smoothness after thawing.

Reheat on the stovetop over low heat with a small splash of milk or cream, stirring often until loosened and hot. You can also microwave it covered in short bursts, stirring between each burst so the cheese sauce heats evenly.

FAQ

Can you make the sauce ahead of time?

Yes, but it is better fresh. If you make it ahead, reheat it gently over low heat and whisk before folding in freshly cooked pasta.

Why rinse the macaroni with cold water?

It stops the cooking immediately and helps keep the pasta from going too soft once it hits the hot cheese sauce. That matters in a rich sauce like this one.

Can you use pre-shredded cheese?

You can, but the sauce may be slightly less smooth because anti-caking agents can affect how the cheese melts. Freshly grated Fontina and Gruyere give you a cleaner texture.

Can you make this without tabasco sauce?

Yes. Leave it out for a milder dish, or replace it with a small pinch of cayenne for heat without changing the consistency.