Macaroni with Five Cheese Cream Sauce

Introduction

The sauce for this macaroni starts with a blonde roux, then builds richness with heavy cream, Fontina, Gruyere, mascarpone, cream cheese, and Swiss. You get a stovetop mac and cheese with a smooth, dense sauce and enough structure to hold up as a main dish or a rich side.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Servings: 4

Ingredients

• ½ pound (227 g) elbow macaroni
• 6 ounces (170 g) heavy cream
• ½ tsp (2.5 ml) kosher 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 the Gruyere for the same amount of sharp white cheddar if you want a more pronounced tang and a less nutty finish.
• Replace the Fontina with Monterey Jack for a milder flavor and a slightly softer, stretchier melt.
• Use cavatappi instead of elbow macaroni if you want more sauce trapped in the pasta shape and a slightly firmer bite.
• Omit the tabasco sauce for a milder dish, or increase it slightly if you want more heat and a sharper edge against the rich cheese sauce.
• Use gluten-free elbow macaroni and a gluten-free all-purpose flour blend in the roux to make the dish gluten-free without changing the method.

Tips for Success

• Salt the pasta water well, since the sauce is rich and the macaroni needs seasoning from the start.
• Cook the macaroni only to al dente; it keeps softening slightly when you fold it into the hot sauce.
• Stop the roux when it is blonde, not brown, so the sauce keeps a pale color and a clean dairy flavor.
• Add the final butter a tablespoon at a time exactly as written; that last step gives the sauce a smoother, glossier finish.
• Keep the heat moderate when melting the cheeses so the sauce stays smooth instead of turning grainy or greasy.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. This dish does not freeze well; the cream-and-cheese sauce tends to separate and turn grainy after thawing.

Reheat gently on the stovetop over low heat, stirring often until warmed through. You can also reheat in the microwave, covered, in 30-second bursts at reduced power, stirring between each burst so the sauce heats evenly.

FAQ

Why does the recipe rinse the macaroni with cold water?

It stops the cooking quickly, which helps keep the pasta from turning too soft while the sauce finishes. It also washes off some surface starch so the noodles stay more distinct in the very rich sauce.

Can you use pre-shredded cheese instead of grating Fontina and Gruyere?

You can, but it usually gives a less smooth sauce because pre-shredded cheese often contains anti-caking agents. Freshly grated cheese melts more cleanly into the cream base.

Can you make the sauce ahead of time?

Yes, but it is best the same day. If you make it ahead, cool and refrigerate it, then reheat it slowly before folding in freshly cooked macaroni.

Can you leave out the tabasco sauce?

Yes. The dish will still be rich and balanced, but you will lose a small amount of heat and acidity that helps cut through the cheese and butter.